Best 2 Oregano Olive Chicken Recipes

Indulge in a flavorful culinary journey with our tantalizing oregano olive chicken recipe, a delightful dish that dances on your taste buds with its harmonious blend of aromatic oregano, succulent olives, and tender chicken. Embark on a sensory adventure as you explore variations of this classic dish, including a zesty lemon oregano chicken that bursts with citrusy brightness, a rustic oregano chicken with artichoke hearts that adds a touch of Mediterranean charm, and a hearty oregano chicken with potatoes and carrots that offers a comforting and wholesome twist. Each recipe promises a unique combination of flavors and textures, making this collection a versatile addition to your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

OREGANO OLIVE CHICKEN

Oregano Olive Chicken image

Folks won't believe a recipe that tastes so savory and special could be so light! Full of fresh-herb flavor, this chicken boasts a wonderful fragrance as it cooks. -Consuelo Lewter, Murfreesboro, Tennessee

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 broiler/fryer chicken (4 pounds), cut up and skin removed
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white wine or reduced-sodium chicken broth
1/2 cup chopped pimiento-stuffed olives
1/4 cup capers, drained
2 tablespoons minced fresh oregano
1 tablespoon minced fresh mint
1 tablespoon cider vinegar
2 garlic cloves, minced
1 teaspoon minced fresh thyme

Steps:

Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet., Combine the remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to the pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear.

Nutrition Facts :

GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE

Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice image

Provided by Bobby Flay

Categories main-dish

Yield 8 servings

Number Of Ingredients 28

Ingredients

2 tablespoons sherry vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon ancho chile powder
10 cloves garlic, coarsely chopped
1/4 cup fresh oregano leaves
2 cups pure olive oil
Salt and pepper
4 chickens, 2 1/2 pounds each, quartered
2 roasted red bell peppers, peeled, seeded and diced
2 roasted yellow bell peppers, peeled, seeded and diced
1 cup pitted and coarsely chopped Nicoise olive
2 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves
1/4 cup coarsely chopped parsley
1/4 cup sherry vinegar
1 tablespoon honey
Salt and freshly ground pepper
4 cups water
2 cups home-made or low sodium canned chicken stock
Pinch saffron threads
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium Spanish onion
3 cups converted white rice
5 tomatoes, seeded and diced
Salt and pepper, to taste

Steps:

Combine the vinegar, lemon juice, lime juice, honey, ancho chile powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper. Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator. Preheat the oven to 375 degrees F. Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 12 to 15 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
For the Roasted Pepper and Black Olive Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Serve at room temperature.
For the Saffron-Tomato Rice: Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes. Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.

Tips:

When choosing oregano, look for fresh, green leaves that are free of brown spots or wilting.
Oregano is a versatile herb that can be used in a variety of dishes, including pasta, pizza, chicken, and fish.
To maximize the flavor of oregano, add it to dishes towards the end of the cooking process.
Oregano can also be used in marinades, dressings, and sauces.
If you don't have fresh oregano on hand, you can use dried oregano. However, be sure to use about 1/3 of the amount of dried oregano as you would fresh oregano.

Conclusion:

Oregano olive chicken is a delicious and easy-to-make dish that is perfect for any occasion. The combination of oregano, olives, and chicken creates a flavorful and satisfying meal. Whether you are looking for a quick and easy weeknight dinner or a special dish to serve at a party, oregano olive chicken is sure to please everyone.