Every fall the Greek Orthodox Church in my home town holds a Greek Festival. I never miss it. They open the church up to the community and serve traditional Greek food. I think about it all year. Gyros, spanakopita, stuffed grape leaves, and chicken oregano. YUM.
Well last year I decided there was no reason that I could not cook some of these dishes at home (no there is not a Greek restaurant anywhere near me) so I purchased the churches cookbook and thought I would slowly make my way through it.
The first recipe I tried was for chicken oregano. It was amazing, and relatively easy. So every time I find myself lusting good Greek food. I pull this recipe out and make it again.Note: I have adapted this recipe to fit my life. Traditionally it is made fresh using a whole chicken instead of chicken breasts.
Chicken Oregano--Greek Chicken
adapted from a recipe from the Holy Transfiguration Greek Orthodox Church Community Cookbook
Recipe from: Cooking With My Food Strorage
3 Tbsp Lemon Juice
1 tsp salt
2 tsp oregano
4 chicken breasts
3 Tbsp. Butter
2 Tbsp olive oil
1 (1 lb) can tomatoes
Combine all ingredients in heavy duty zip lock bag. Remove excess air from the bag and seal. Double check that the back is sealed completely. “Smush” sealed bag, mixing ingredients.
Store uncooked: In the fridge--1 week , Frozen 3 months.
To Bake: Fresh or defrosted
In the oven: Preheat oven to 400 degrees. Place the contents of the zip lock bag in a large casserole dish. Bake uncovered for 30 minutes.
Test chicken for doneness using a thermometer. The temperature at the thickest part of the chicken should read 165 degrees fahrenheit. Remove from the oven. Serve over rice or potatoes.
In the Crock Pot: place contents of the zip lock bag in the crock pot. Cook on high for 4-6 hours on high. Do not open the lid of the crock pot until you are ready to check for doneness.
Test chicken for doneness using a thermometer. The temperature at the thickest part of the chicken should read 165 degrees fahrenheit. Remove from the oven. Serve over rice.
This post is part of my Make Ahead Meals series. These meals can be made ahead of time and either stored in the freeze for up to a week OR frozen for up to 3 months. Here are the others in this series:
Chili Lime Mango Chicken
Manti Pageant Chicken
Sweet and Sour Chicken
Greek Oregano Chicken
Lime Chicken Tacos