Chicken Oreganata with Lime

A classic Greek dish.


Chicken Oreganata with Lime

  • Servings: 4
  • Difficulty: easy
  • Print

Credit:  threeovens


  • 1 tablespoon fresh oregano, chopped
  • 2 teaspoons lime zest, grated
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic cloves, minced
  • 1/4 teaspoon fresh ground black pepper
  • 3 pounds bone in skin on chicken breasts (4 each)
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon salt


  • 1 tablespoon flour
  • 1/4 teaspoon ground cumin
  • 1 cup chicken broth
  • 1 tablespoon tequila
  • 1/2 teaspoon fresh lime juice


  1. Make the marinade:  In a small bowl, combine oregano, lime zest, cumin, garlic, and pepper.
  2. Loosen the skin from the chicken and rub the marinade inside and outside the skin.  Arrange in a large baking dish and cover with plastic wrap.  Marinate in the refrigerator for four hours.
  3. Preheat the oven to 375 degrees F.
  4. Heat oil in a large oven-safe skillet over medium high heat.  Season the chicken with salt and place in skillet skin side down.  Let brown about 5 minutes.
  5. Transfer the skillet to the oven and cook until the chicken is done, about 25 minutes.  Remove the chicken to a serving platter. 
  6. Pour off all but 1 1/2 tablespoons of the drippings.  Heat the drippings over medium high heat.  Stir in the flour and cumin; cook, while stirring, about 30 seconds to thicken.  Whisk in chicken broth, tequila, and lime juice.  Bring to a boil and cook until reduced to 2/3 cup, about 2 minutes.
  7. Serve with the chicken.



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