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Lemon-Oregano Chicken Recipe

  • Ingredients: 19
  • Serves: 2

Lemon-oregano chicken with large lemon, chopped fresh parsley, dried oregano, ground pepper, large garlic cloves, salt, chicken breast halves with skin and bones, olive oil, plain yogurt.

Ingredients

For gremolata

  • 1 small garlic clove, minced
  • 2 tbsps. fresh parsley leaves, minced
  • 1/2 tsp. freshly grated orange zest

For jus

  • 1 large shallot, minced
  • 2 tsps. chopped fresh tarragon
  • 2 tablespoons chilled unsalted butter, cut into pcs.

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Grate 1 1/2 teaspoons peel from lemon. Cut lemon in half. Cut 2 slices from 1 half; reserve slices.

    For this step you will need

  2. Step 2 Squeeze enough juice from remaining half to measure 1 teaspoon. Place peel into small bowl. Add 2 tablespoons parsley, oregano and pepper.

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  3. Step 3 Place garlic on cutting board. Sprinkle 1/2 teaspoon salt over and chop garlic very finely. Add garlic mixture to seasonings in small bowl.

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  4. Step 4 Run fingers between chicken and skin to loosen skin (do not remove skin). Spread generous 1/2 tablespoon seasoning mixture under skin of each chicken breast.

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  5. Step 5 Rub outside of chicken with oil; season with salt and pepper. For sauce, mix yogurt and 1 teaspoon lemon juice into remaining seasoning mixture.

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  6. Step 6 Preheat broiler or prepare barbecue (medium-high heat). Broil chicken until cooked through, about 12 minutes per side.

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  7. Step 7 Arrange chicken on plates. Garnish with lemon slices and remaining 1 tablespoon parsley. Serve with yogurt sauce.

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Nutrition information

Calories 418 Carbohydrates 9 g (3%)
Fat 25 g (39%) Protein 39 g (79%)
Saturated Fat 7 g (34%) Sodium 724 mg (30%)
Polyunsaturated Fat 4 g Fiber 2 g (7%)
Monounsaturated Fat 12 g Cholesterol 119 mg (40%)
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Lemon-Oregano Chicken Recipe

  • Ingredients: 26
  • Serves: 4
  • Prep: 20 min
  • Bake: 40 min

Lemon-oregano chicken with accompaniment: lemon wedges. To make this lemon-oregano chicken for 4 persons you will need 20 min for preaparation and 40 min for baking.

Ingredients

  • Accompaniment: lemon wedges

For the marinade:

For salad:

  • Equipment: a grill basket

Glaze

Cod:

  • 1 8-ounce bottle clam juice
  • 1 cup dry white wine
  • 1 12-ounce cod fillet, cut into 4 equal pcs.

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

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  2. Step 2 Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until foam subsides.

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  3. Step 3 Brown chicken in 2 batches, skin side down, until golden and crisp, 5 to 6 minutes (chicken will not be cooked through).
  4. Step 4 Pour off fat (and any small burnt pieces) from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes.

    For this step you will need

Nutrition information

Calories 585 Carbohydrates 2 g (1%)
Fat 49 g (76%) Protein 33 g (66%)
Saturated Fat 13 g (66%) Sodium 223 mg (9%)
Polyunsaturated Fat 9 g Fiber 0 g (1%)
Monounsaturated Fat 23 g Cholesterol 210 mg (70%)
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