Chicken Oreganata

Name: Chicken Oreganata
Yield: 4 servings (serving size: 2 thighs)
Ingredients: 1 cup fresh lemon juice (about 5 lemons); 2 tablespoons olive oil; 1 ½ tablespoons minced garlic; ½ tablespoon dried oregano; 2 pounds skinless, boneless chicken thighs (about 8); Cooking spray; ¼ teaspoon salt; ⅛ teaspoon black pepper

2 Ratings
2 Reviews

By Sophia Damiani

Recipe by Cooking Light May 2003

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:

4 servings (serving size: 2 thighs)

Nutrition Info

Ingredients

1 cup fresh lemon juice (about 5 lemons)
2 tablespoons olive oil
1 ½ tablespoons minced garlic
½ tablespoon dried oregano
2 pounds skinless, boneless chicken thighs (about 8)
Cooking spray
¼ teaspoon salt
⅛ teaspoon black pepper

Directions

Step 1
Combine first 4 ingredients in a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 3 hours or overnight, turning occasionally.

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Step 2
Preheat oven to 350°.
Step 3
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.

Source

Mother's Bistro and Bar, Portland, Oregon

Nutrition Facts

Per Serving:

356 calories; calories from fat 40%; fat 15.6g; saturated fat 3.1g; mono fat 7.7g; poly fat 2.8g; protein 45g; carbohydrates 8g; fiber 1g; cholesterol 188mg; iron 2.8mg; sodium 342mg; calcium 40mg.

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smyers04

09/17/2012

A little too much lemon for my taste, otherwise it's a great fast recipe.

Darienne

09/29/2010

This is a great weeknight dinner. I used chicken tenders instead of thighs and I marinated it for 25 minutes and I cooked it in a non stick skillet. It was very flavorful without being overpowering. This will be added to our regular dinner rotation. I served it with lemon rice.

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