Chicken Oreganata

Chicken Oreganata Recipe
Photo: Karry Hosford


4 servings (serving size: 2 thighs)

Recipe from

Cooking Light

Nutritional Information

Calories 356
Caloriesfromfat 40 %
Fat 15.6 g
Satfat 3.1 g
Monofat 7.7 g
Polyfat 2.8 g
Protein 45 g
Carbohydrate 8 g
Fiber 1 g
Cholesterol 188 mg
Iron 2.8 mg
Sodium 342 mg
Calcium 40 mg


1 cup fresh lemon juice (about 5 lemons)
2 tablespoons olive oil
1 1/2 tablespoons minced garlic
1/2 tablespoon dried oregano
2 pounds skinless, boneless chicken thighs (about 8)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper


Combine first 4 ingredients in a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 3 hours or overnight, turning occasionally.

Preheat oven to 350°.

Remove chicken from bag; discard marinade. Place chicken in a single layer on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 350° for 45 minutes or until chicken is done.

Sophia Damiani,

Mother's Bistro and Bar, Portland, Oregon,

Cooking Light

May 2003
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