Oregano and Lime Roasted Chicken Breasts

  • pogomiss Posted: 04/02/10
    Worthy of a Special Occasion

    I only had skinless boneless breasts but I had tons of oregano in the garden so thought I'd give it a try. Very good. Will be even better with skin-on breasts!

  • EllenDeller Posted: 01/29/11
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    I made just three chicken breasts at 9 ounces each. However, I used 1/3 more herbs and spices, marinated 4 hours and squeezed lime juice over chicken, and I made and the full amount of sauce (and could have used more sauce). It's delicious, but no one needs 12 oz of chicken as the recipe suggests! But we could use more sauce.

  • sedutta Posted: 04/06/10
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    This was just OK. I used skinless breasts, but followed the rest of the recipe exactly. It wasn't very tasty- it needed more of something, I'm just not sure what. The sauce, on the other hand, was excellent!

  • trophymomha Posted: 10/05/10
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    Delicious and a welcome change from boneless chicken. If you make this with chicken cutlets or even bone-in skinless breasts you will miss all the flavor. I didn't have time to marinate it as long as suggested in the recipe but it was delicious anyway. My husband and kids loved it. Tasted like a roasted chicken without all the mess and fuss. Would definitely make again. Served it with mashed potatoes and sauteed broccoli rabe. A keeper.

  • guinness4029 Posted: 04/22/10
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    If you got this recipe from the mag and not the website, and made it with skinless/boneless chicken, you missed the point of the article (website doesn't mention the article). Husband made this. It was really good. Juicy and flavorful. We both really enjoyed it. I prepped it. I subbed one tsp of dried oregano for the fresh. We had rice and salad as a side. Will have again.

  • denisedr Posted: 10/12/10
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    Made this for dinner last night. Absolutely delicious and very easy. Chicken was moist and juicy. My husband raved. Served with roasted acorn squash on which I drizzled a little orange oil and okra cut on the diagonal which I tossed with olive oil and cornmeal and roasted at 375 for about 20 minutes.

  • shanz2005 Posted: 04/11/10
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    Not very tasty. I only had boneless skinless chicken breasts, but I don't think it should make that much of a difference. I also didn't have time to let it marinate for 4 hours, but I really don't think it would have helped much. The flavor seemed to be missing something?? I wouldn't make it again, It's not an easy weeknight meal. Too bad!

  • ladym55 Posted: 04/18/10
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    I served this dish to friends tonight, and they loved it so much they asked for the recipe. It's important to use bone-in chicken breasts and to leave the skin on for the roasting. It makes a great company dinner ... I served this with smashed potatoes and roasted asparagus.

  • Jajooo Posted: 05/01/11
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    Made this for a weeknight meal, marinated it overnight the day before to cut down on the prep time. This was delicious, from the crispy skin to the sauce, which had a nice lime-tequila flavor. Chicken was moist and delicious! I used dried oregano because I didn't have fresh so it must be even better with the fresh, but otherwise followed the recipe exactly.

  • acmilkofsky Posted: 07/23/11
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    2thumbs up. grilled it instead. pretty bad arse.

  • ccgirl364 Posted: 02/12/12
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    I cooked it for 30 minutes. Really moist with lots of flavor!

  • Rgoknot Posted: 02/09/12
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    Turned out well; doubled sauce, per someone else's suggestion. Actually only used 2 large boneless skinless breasts because that's what we had on hand. Served over Uncle Ben's long grain wild brown rice with a broiled tomato on side. Sauce a little tricky with flour, clumped up quick. Paired with Greg Norman Pinot Noir.

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