Pollo Origano al Forno -- Baked Chicken Oregano
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Ingredients
| 2-1/2 to 3-1/2 lb. | boneless chicken breasts or | | chicken parts | | 5 | lg. lemons | | 3 tbsp. | olive oil | | 2 cloves | garlic, minced | | 1-1/2 tbsp. | oregano | | Salt and pepper to taste |
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Instructions
Place chicken in a baking pan that has had a thin layer of olive oil spread on the bottom. Do not stack chicken. Drizzle the chicken with olive oil, lightly. Squeeze the juice of 4 of the lemons over the chicken. Sprinkle all other ingredients, garlic oregano, salt and pepper over the chicken. Place in a preheated oven at 450°F for 15-20 minutes.
Lower heat to 325°F and bake for another 35 minutes. Slice the remaining lemon in this slices and place a lemon slice on each piece of chicken. Return to the oven and bake for another 20-30 minutes or until the chicken is tender.
Author's Comments
Although it may take over an hour to bake, this recipe is one of quick preparation. In fact, one can prepare this recipe the night before, cover and refrigerate until cooking the next day. I can remember coming home from school and finding a note my mother left, explaining that at such and such a time I was to turn on the oven and place the chicken oregano in for cooking. When she arrived home, the chicken was almost done!
From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca
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