CHICKEN OREGANATO – when life gives you oregano, make chicken

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 “And believe me, a good piece of chicken can make anybody believe in the existence of God.” Sherman Alexie

Hi there,

One of the more interesting parts of being married to a Doctor has been the presents that Dom’s patients bring to him to thank him for his medical care.

One of the more unique, and delicious Christmas presents he received was a pork roast. Another time a patient gave him a heavenly cheesecake. It was so good, I made Dom get the recipe. He has received tomatoes, bags of zucchini, homemade wine, homemade cheese, cookies and cakes of every size, shape, and flavor. But the other day he brought home a massive bag of Greek Oregano. Honestly, I now have enough oregano to last me until the end of my natural life.

As you can see, I am not making this up! So my mind wandered through the recipes that use oregano and I remembered how delicious chicken oreganato can be. So that’s what we had for dinner and now you have the recipe. Oh, and don’t be afraid to borrow some oregano from me.

Ingredients:

  • 2 teaspoons of dried oregano
  • 2 tablespoons of white wine
  • juice of a lemon
  • zest of 1 lemon
  • 1/2 lemon thinly sliced
  • 1/4 teaspoon of salt
  • 1/4 teaspoon aleppo pepper
  • 1/4 cup of EVOO
  • 2 lbs of bone in chicken thighs

Directions:

  1. mix the olive oil, lemon juice, oregano, salt and pepper together and marinate the chicken in this mixture for 3 to 4 hours
  2. Remove chicken from the refrigerator a 1/2 hour before roasting
  3. preheat the oven to 425 degrees
  4. put the chicken and the marinade in an oven proof casserole dish, add the wine, sprinkle the lemon zest on top, and put the thinly sliced lemon on top
  5. Bake for 45 minutes checking for doneness after 30 minutes

I hope you enjoy this chicken and don’t forget to call me if you need oregano.

Talk soon, ❤️💕 Bernadette

23 responses to “CHICKEN OREGANATO – when life gives you oregano, make chicken”

  1. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    Angie Schneider says:

    Dom must be a really good and kind doctor 🙂 The chicken looks really juicy, flavourful and delicious with oregano. That perfectly browned crispy skin is the bomb!
    angiesrecipes
    http://angiesrecipes.blogspot.com

  2. VinceHomeMade – Australia – With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"
    VinceHomeMade says:

    My wife is Greek so there is usually Oregano in everything, and usually plenty too.

    We got a 500g bag from Greece lasted less than a year!!!

      • VinceHomeMade – Australia – With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"
        VinceHomeMade says:

        Not posted yet, my blog is still fairly new! The seasons are warming up here, so there will be plenty of warm summery dishes with fresh herbs to come. ♥️

  3. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class as the spirit moves me. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    This looks like it would be a crowd pleaser for sure! Be thankful that the patient gave an herb; one of my doctor friends was given a live chicken by a patient!

  4. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    I wonder where the patient got all that oregano? Your chicken thighs sound amazing, pinned to try!
    Jenna

  5. Jacqui Murray – Laguna Hills, CA. – Jacqui Murray is the author of the popular prehistoric fiction saga, Man vs. Nature which explores seminal events in man’s evolution one trilogy at a time. She is also the author of the Rowe-Delamagente thrillers and Building a Midshipman, the story of her daughter’s journey from high school to United States Naval Academy. Her non-fiction includes over a hundred books on integrating tech into education, reviews as an Amazon Vine Voice, and a freelance journalist on tech ed topics. Look for her next prehistoric fiction, Savage Land.
    Jacqui Murray says:

    I used to cook with oregano a lot, have gotten away from it. You’ve inspired me!

  6. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    My husband saw the image of the dish over my shoulder and said, “I’ll defrost some chicken.” Lol. Guess what I’m making for dinner tonight, Bernadette. The recipe looks wonderful and easy to make. I have to go marinate. Hugs.

      • D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
        D. Wallace Peach says:

        We had it last night, Bernadette, and it was great. My husband actually defrosted wings, so I used those and they worked just fine. It’s fun when I have all the ingredients and can just go for it. Thanks for the recipe!

      • D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
        D. Wallace Peach says:

        Lol. They were great. 🙂

  7. I love oregano, Bernadette, it gives food such a lovely taste. Thanks for this recipe.

  8. You can’t go wrong with those flavours! The perfect midweek traybake supper. @whatsonyourplatechallenge

  9. Wow! That’s a lot of oregano! Cooking from excess … love it!
    That’s an amazing range of food gifts from Dr Husband’s grateful fans.

  10. I’m going to try this delicious recipe in my Ninja Foodi.
    I have to follow you, Bernadette. So many interesting looking recipes. I’ll have to take my time browsing my way through them 😎

  11. What is Aleppo pepper? I have never heard of that. This looks absolutely delicious Bernadette!

    • Aleppo pepper comes from Aleppo, Syria. It is red in color and has a mild kick. It really is more warm than hot and gives everything a beautiful reddish brown color. I know you can buy it on Amazon and probably in a spice store. I haven’t seen it in a supermarket.

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