Chicken with Lemon and Oregano
This recipe came from the Sopranos Family Cookbook. The other night I was going through recipes to find something interesting to cook chicken with, having only a few ingredients in the house and this fit the bill. I did embellish the recipe a little.
Ingredients for Chicken with Lemon & Oregano
This recipe is for 2 persons, if making more, make sure you have a pan large enough to accommodate all the ingredients in a single layer.
- ½ Chicken breast (bone-in) each
- 2-3 Lemons
- 10-12 small red potatoes peeled
- 2-3 Tbs olive oil
- 1 Tbs dried Oregano
- 3-4 cloves of garlic
- Salt & Pepper
- 1 cup chicken stock
- 2 Tbs dried parsley
- 1 Tbs butter
- 1 Tbs flour
Directions for Chicken with Lemon & Oregano
Preheat oven to 375°
In a large bowl place the juice of one or two lemons, the olive oil, oregano, garlic and about a teaspoon of salt & pepper each.
Toss the chicken and potatoes in the liquid to coat and place in a single layer in a baking dish.
Slice the remaining lemon and place on top of the chicken. Pour the marinade over all. Place dish into hot oven and bake for about 45 minutes until the chicken is done.
About 15 minutes before the chicken is done place the stock in a small sauce pan and on high heat reduce by half.
In a second small pan melt the butter and add the flour and cook for a minute or two to remove all the raw flour taste. Scoop the roux out of the pot and set aside in a small dish.
When the chicken is done remove the chicken and potatoes to a plate to keep warm. Strain the fat off the liquid in the pan and add the juices to the reduced stock and bring to a boil. With the sauce on a slow boil add the roux and whisk to combine and thicken the sauce. Serve in a gravy boat on the side.
Serve the chicken with the lemon on top and potatoes on the side.
Here are a few items to help make this recipe:
Cuisinart 735-16OP Chef’s Classic Stainless 1-Quart Pour Saucier
Borolux Shatter-Proof Borosilicate Glass Casserole Lasagna Baking Dish – 9×13 Inch
It’s chicken, so you really can’t go wrong. Forget all the other stuff just dish it up. 5 paws for sure!
Ingredients
- ½ Chicken breast (bone-in) each
- 2-3 Lemons
- 10-12 small red potatoes peeled
- 2-3 Tbs olive oil
- 1 Tbs dried Oregano
- 3-4 cloves of garlic
- Salt & Pepper
- 1 cup chicken stock
- 2 Tbs dried parsley
- 1 Tbs butter
- 1 Tbs flour
Instructions
- Preheat oven to 375°
- In a large bowl place the juice of one or two lemons, the olive oil, oregano, garlic and about a teaspoon of salt & pepper each.
- Toss the chicken and potatoes in the liquid to coat and place in a single layer in a baking dish.
- Slice the remaining lemon and place on top of the chicken. Place dish into hot oven and bake for about 45 minutes until the chicken is done.
- About 15 minutes before the chicken is done place the stock in a small sauce pan and on high heat reduce by half.
- in a second small pan melt the butter and add the flour and cook for a minute or two to remove all the raw flour taste.
- When the chicken is done remove the chicken and potatoes to a plate to keep warm. strain the fat off the liquid in the pan and add the juices to the reduced stock and bring to a boil.
- Once boiling add to the pan with the roux (butter and flour) and stir until slightly thickened.
- Serve the chicken with the lemon on top and potatoes on the side, and the gravy in a boat.
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