Try this Oven Baked Chicken Recipe recipe, or contribute your own.
- Carbohydrate 4.89798343070667 g
- Cholesterol 11.125 mg
- Fat 16.0456527113867 g
- Fiber 1.2142564997577 g
- Protein 2.55854066269333 g
- Saturated Fat 3.71430716791 g
- Serving Size 1 1 - 8 (72g)
- Sodium 351.362323107444 mg
- Sugar 3.68372693094897 g
- Trans Fat 0.563095851764004 g
- Calories 167 calories
Step-by-step
- Combine chicken with salt, pepper, oregano, garlic, lemon juice and olive oil.
- Marinate for 2 – 6 hours.
- Grill over medium to high heat for 20 minutes or bake for 20 minutes at 350 degrees.
- Side Dish: Cook orzo according to package directions.
- Combine with olives, tomatoes, spinach, feta, olive oil, salt and pepper.
- Refrigerate for 2 – 8 hours.
Substituting dried oregano with fresh leaves shifts the flavor profile entirely, as dried herbs contain concentrated phenolic compounds that withstand long acid marinades far better than delicate fresh botanicals. Combining lemon juice, garlic, and olive oil creates an emulsion where acid breaks down outer protein strands. Marinating chicken thighs or breasts for two to six hours allows the salt to dissolve myofibrillar proteins, which prevents moisture loss during dry heat application.
Dryness is the primary failure mode in poultry cookery. Exceeding an internal temperature of 165 degrees Fahrenheit causes muscle fibers to contract forcefully, expelling residual moisture and leaving the meat chalky. Baking at 350 degrees provides a moderate thermal gradient that cooks the interior evenly without scorching the exterior garlic particles. Resting the meat for ten minutes post-oven allows muscle fibers to relax and reabsorb redistributed juices.
Staging the accompanying whole wheat orzo requires precise chilling. Refrigerating the cooked pasta combined with tomatoes, olives, spinach, and feta for two to eight hours allows the starches to firm up while drawing out excess moisture from the vegetables, concentrating the brine of the olives against the nutty grain.
