Chicken Oreganata

Chicken Oreganata Recipe
Photo: Karry Hosford

Yield:

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

Ingredients

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

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note