oaxacan chicken with oregano and garlic

limechicken

Oaxacan Chicken with Oregano and Garlic

Oaxacan Chicken with Oregano and Garlic

Pollo Oaxaqueño con Orégano y Ajo

Recipe Yield

4 to 6 servings

Cooking time

1 hour 15 minutes

Rate this recipe

4.72 from 7 votes

Ingredients

  • 30 garlic cloves
  • 1 cup fresh oregano leaves
  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1 1/2 teaspoon kosher or coarse sea salt
  • To taste freshly ground black pepper
  • 1 3-pound chicken cut into 10 serving pieces breasts cut in half
  • 1 1/2 cups chicken broth

To Prepare

  • Preheat oven to 450 degrees Fahrenheit.
  • Using a food processor or molcajete, process or mash the garlic, oregano, olive oil, lime juice, salt and pepper until coarse and well mixed, yet not completely pureed.
  • Rub the garlic mixture all over chicken and place skin side down on a non-stick baking sheet. If you don’t cook right away, you may marinate the chicken up to 24 hours, covered in the refrigerator.
  • Place in the oven and bake for 15 minutes. Remove from the oven and reduce temperature to 375 degrees. Flip over the chicken pieces, pour the chicken broth on the bottom of the sheet, and return to the oven for 45 minutes or until chicken is cooked through and the juices run clear when pierced with a knife.

Comments

165comments inOaxacan Chicken with Oregano and Garlic

  1. Gib

    Jun 21

    What are your favorite side dishes to serve with this? I’m excited to try it this week!

    1. Pati Jinich

      Jul 04

      Either a fresh salad like this one https://patijinich.com/avocado-watercress-and-pecan-salad/ or some yummy potatoes Gib maybe https://patijinich.com/chunky-chipotle-mashed-potatoes/ Enjoy!

  2. Julie

    May 28

    This has my name all over it. You can never have too much garlic!

    1. Pati Jinich

      Jun 10

      Agree! Enjoy it Julie.

  3. Berta Ponce

    Apr 24

    Is this the one you said your father used to make?

    1. Pati Jinich

      Apr 25

      It is another version of it 😉

  4. Rosalinda V.

    Mar 09

    I have cooked many of your recipes and all I can say is WOW!! my family loves then all. It make me feel so great that I can bring so much happiness to my family and in the process I celebrate my family’s rich culture. Thank you for reminding us how great and versatile our food is!!

    1. Pati Jinich

      Mar 20

      Thanks to you for your kindness Rosalinda! So glad the family has been enjoying these recipes, un abrazo to all!

  5. Liz D.

    Nov 03

    Wow Pati!! Watched this episode w my gran and thought, “I can do that!” And I did!!! So easy and a huge hit with my parents! Saving this one for the recipe box! Since making this I’ve tried to cook at least once a week for mom and dad (college student stuck online @ home for this semester). Such a great recipe to boost my confidence! Thank you!

    1. Pati Jinich

      Nov 03

      So glad you and your parents enjoyed this recipe Liz. Keep cooking and having fun 😉

  6. Lissette

    Oct 25

    I bet this is fantastic on the grill!

    1. Pati Jinich

      Oct 27

      Si!!! Go for it Lissette 😉

  7. L'Tanya

    Sep 28

    This dish is amazing, the chicken is so moist and flavorful. Very simple to make.

    1. Pati Jinich

      Sep 28

      So glad you liked it L’Tanya, thank you!

  8. Rishav

    Sep 12

    Dear Pati, this is so simple and amazing. Going to impress my folks with this. Love your show. Lots of love from India!

    1. Pati Jinich

      Sep 17

      Glad your are going to give this recipe a try Rishav. Greetings to India!

  9. Wendy W

    Sep 10

    I made this last night and it was absolutely delicious! Thanks for the recipe.

    1. Pati Jinich

      Sep 17

      So glad you enjoyed it Wendy 😉

  10. Carmen Fuentes

    Sep 08

    I made this chicken and it was so good.It was a little bit brothy but it sure did taste good. I know I will make this chicken again.

    1. Pati Jinich

      Sep 17

      Glad you liked it Carmen, thanks!

      1. Anonymous

        Jan 30

        Can you use less garlic? And can you use white wine for this with the chicken broth?

        1. Pati Jinich

          Jan 31

          Yes to the white wine…less garlic is OK, but it is the beauty of this recipe 😉

  11. Laura L.

    Sep 02

    Delicioso!! I cooked this today. We love it. 100 % will make it again. Gracias Pati.

    1. Pati Jinich

      Sep 05

      Thanks for letting me know Laura, this is one of my favorite recipes from Oaxaca 🙂

  12. Marq

    Aug 31

    Super easy and delicious. The garlic turns sweet and nutty. I used a little more lime because I love citrus. The gravy it makes is great over rice. Great to use if you have lots of fresh oregano in your garden.

    1. Pati Jinich

      Sep 05

      So glad you liked it Marq 😉

  13. Terry

    Aug 26

    If i am using dried oregano should i use a whole cup? 1/3; 1/2?

    1. Pati Jinich

      Sep 06

      As you know, dried oregano is much stronger, use just 1/2 cup Terry, good luck!

  14. Lashonda

    Aug 25

    On the table tomorrow thank you so much.and I love garlic on everything.

    1. Pati Jinich

      Aug 26

      Wonderful! Enjoy it Lashonda 😉

  15. Darlene

    Jul 01

    I am afraid to make this because of all the garlic. Is it overpowering?

    1. Pati Jinich

      Jul 04

      It is actually not overpowering at all, but very flavorful. Go for it Darlene 😉

  16. Lenore

    Jun 28

    Hello Pati, I’m very much looking forward to making this recipe. There’s no mention of baking the chicken covered though, so I’m assuming just leave it uncovered?

    Thank you!

    1. Pati Jinich

      Jun 30

      You are right Lenore, no covering, unless you feel that towards the end that it is browning to much, then just throw a piece of foil on top. Enjoy!

  17. Traci Wolfensperger

    May 28

    Is the number of garlic cloves really 30, I just wanted to double check.

    1. Pati Jinich

      May 28

      Yes Traci 3-0 so thirty 🙂 🙂

  18. Joel E.

    Apr 18

    I’ve recently discovered your show during all this crazy lockdown-and you have been such a pleasure to watch (plus your food makes a bland day beautiful)!! This chicken takes me back to the vibrant streets of Oaxaca and the friendly people there. Thank you for sharing your smile and your gift of beautiful cooking!

    1. Pati Jinich

      Apr 19

      Thanks so much Joel for the kind words, glad to read this recipe brought back memories from amazing and magical Oaxaca. Stay safe and strong!

  19. Joseph

    Oct 04

    Hola !! Pati , ya know well we will know, looks like this recipe would work with 16 20. fresh shrimp shell wit heads on legs removed sizer cut down back to devain shell left on what da ya think ??? better 10 12s. or a split lobster tail ?? gotta try it ,,

    1. Pati Jinich

      Oct 11

      Go for it, Joseph!

  20. Melissa Meier, Colorado

    Oct 02

    Hello Pati,
    I love your show! I sit and drool all over my couch while watching you cook! I love that you have your sons involved…cant wait to see Juju’s cooking show some day! Going to make this recipe tonight for dinner…so excited! I also made the Pan de Yema….so so good! My pups also loved it, we call it pan de Emma (after my puppy). Thank you so much for answering the call to show us how to cook with so much passion! You have been such an inspiration for me, I have changed how I shop and have invested in more kitchen equipment…such as a good blender! Thank you so much for just sharing your light with us! Muchas gracias!

    1. Pati Jinich

      Oct 03

      Oh I love that…Pan de Emma! And thank you so much, Melissa!!!

  21. Laura DeLeon

    Sep 29

    Hi Pati!! My husband and I just discovered your show today and where have you been all our lives? Lol! This chicken is in my oven as we speak and the marinade smells amazing! I was disappointed my local market was out of fresh oregano but I bought dried oregano leaves instead. I cannot wait to try this phenomenal chicken! (Ps. I doubled the recipe and the other half of it is sitting in my fridge to make for dinner tomorrow night. I know I’m going to love it already! Thank you so much for the recipe and I am looking forward to making other delicious dishes from your show!

    1. Pati Jinich

      Sep 30

      I’m so glad you guys found me, Laura…and that you started making the recipes right away!!!

  22. Madelyn

    Sep 28

    Has anyone tried to make a version of this chicken in an air fryer?

    1. Pati Jinich

      Oct 10

      I haven’t…but given it a go and let me know how it goes, Madelyn.

  23. Lydia Ayala

    Aug 20

    Hi Pati…just wanted to let you know that i find your Oaxacan episodes fascinating. You are educating the world in that there is more to Mexican cooking than tacos & burritos! Rich culture! Bravo Pati!

    1. Pati Jinich

      Aug 22

      Aww thank you so much, Lydia!

  24. Todd M.

    Aug 18

    My family and I absolutely loved this chicken! AND, I made a spectacular second dish from it. After dinner, I was staring at the juices in the baking pan–all chickeny with so much garlic and oregano–and thought pasta. Saved the juice, skimmed off most of the fat, and refrigerated. A couple days later, prepped some skinless chicken breasts in a fresh batch of marinade and grilled on the BBQ for extra flavor. Meanwhile, I reduced the original juices on the stove with some white wine and added a bit of saved new batch marinade for freshness. Stirred in some leftover burrata milk and then a pat of butter to finish. Mixed sauce with pasta, sprinkled with romano cheese, and served with grilled garlic oregano chicken and a kale side–so good! I encourage your fans to try this (or some variation). You will not be disappointed.

    1. Pati Jinich

      Aug 19

      YUM!

    2. Lenore

      Aug 08

      Todd, that second dish sounds absolutely wonderful! Thanks for sharing that! Before your comment, I had not read any reviews on Pati’s recipe. I’m planning to make this next week, for company, but thought I should make it for my husband and I beforehand just to be sure it’s a keeper.

      Appreciate your comment!

  25. Nathan Garland

    Aug 02

    This chicken was great! I marinated overnight and grilled it instead of baking, since it’s too hot in TX to have the oven on 450, but it was wonderful.

    1. Pati Jinich

      Aug 02

      Oh grilling is a great alternative, Nathan. Enjoy the rest of your summer.

  26. Betti

    Jul 20

    Hello pati,
    What brand of olive oil do you use?

    1. Pati Jinich

      Jul 22

      Any brand is great…I just use what is at my local market, Betti.

  27. JUDITH STANFORD

    May 15

    awful disappointment. Finally had oregano and made but skin not cooked on chicken and so much better without skin or change recipe. Very disappointed.

    1. Pati Jinich

      May 21

      I’m so sorry to hear you didn’t enjoy the chicken, Judith.

    2. Anonymous

      May 30

      I would say you probably didn’t follow the directions. The very hot oven and timing is necessary

      1. Frances

        Sep 08

        I followed the recipe except I baked at 475, the chicken had very little color so I put it in the broiler before add the broth.

    3. Anonymous

      Oct 03

      My chicken after being at 459 did the same thing, to much moisture, bagged chicken has a lot of water. I didn’t add the chicken stock right away and added less. Chicken came out crispy and moist.

  28. Anne

    Apr 23

    Every Sunday I make this with my fiancé. I love it paired with cacio e pepe. Gracias, Pati!

    1. Pati Jinich

      Apr 24

      Oh what a yum pairing, Anne!

  29. Michell

    Apr 18

    Delicious and easy! I made it with the corn salad as a side. I added asparagus to the corn, it’s in season. You can marinate the chicken the night before, and when you come home from work just put it in the oven. I set aside some of the marinade and added it to the vegetables, wow! I will be making this again.

    1. Pati Jinich

      Apr 18

      I’m so happy to hear you had a yum dinner, Michell!

  30. Ivonne

    Apr 15

    I just made this chicken, it was fenomenal!! and i paired it the the corn salad, AMAZING. I have to agree with you Pati, they do complement each, and it was delicioso😋. Thanks again for sharing this delicious side of Mexico.

    1. Pati Jinich

      Apr 17

      Thank you for giving the recipes a try, Ivonne! I’m so happy you enjoyed them.

  31. Ellen T.

    Apr 14

    Buenos Dias, Pati!
    My husband and I love your show, and your delectable recipes. What do you recommend as a side dish for the Oaxacan Chicken with Oregano and Garlic?
    Thank you:)
    Ellen

  32. Kreigh

    Apr 13

    Made this recipe tonight and it was AMAZING. So much flavor and our home smells fantastic. Will make again for sure!

    1. Pati Jinich

      Apr 14

      Oh isn’t the smell amazing…so glad you loved it, Kreigh.

  33. Julie

    Apr 13

    Pati. LOVE your show! I’m interested in knowing which food processor is used on the show and is this one that you would recommend for home use?

    1. Pati Jinich

      Apr 17

      Thank you Julie! I use a Cuisinart food processor.

  34. Tori

    Apr 09

    Can I use jarred, minced garlic? I’m lazy.

    1. Pati Jinich

      Apr 12

      Go for it, Tori.

  35. Tim I.

    Jan 03

    I just have to repost after making this tonight that this is a dish that will be made in our house once a week! Absolutely tender meat with a crunchy skin. Well done recipe, and my whole family thanks you!!!!

    1. Pati

      Jan 04

      I’m so happy to hear this will be a weekly occurrence, Tim!

  36. Tim I.

    Jan 03

    My wife and I are making 2 pans of this tonight! Can’t wait!

    1. Pati

      Jan 04

      Yay!!!

  37. Lona

    Nov 28

    I have fun with, cause I found just what I used to
    be having a look for. You have ended my 4 day long
    hunt! God Bless you man. Have a great day.

    Bye

    1. Pati

      Nov 29

      So glad you found the recipe, Lona.

  38. Seanae Perez

    Nov 07

    If someone hasn’t asked already , how do you recommend doing this recipe skinless ? I love this skin but I need to cut back for health reasons *sad face haha would it work better in a skillet if I do skinless but it won’t char ? thank you !

    1. Pati

      Nov 07

      You can just follow the recipe as is even with skinless chicken, Seanae. Enjoy!

  39. Liz

    Oct 13

    Hola Pati
    Where can I see your videos?

    1. Pati

      Oct 16

  40. Lourdes Benjamin

    Oct 10

    Hola Patti,
    Can’t wait to cook this chicken dish. I love the ingredients and will let you know how it turned out. Thank you so much for sharing your amazing recepies.

    1. Pati

      Oct 13

      I hope you love it Lourdes!

  41. Joan Traffas

    Oct 09

    Pati
    The food processor you used in this recipe looks interesting–adjustable, efficient–what kind is it?
    Joan Traffas

    1. Pati

      Oct 17

      Hi Joan! It’s a cuisinart.

  42. Charles

    Sep 09

    It’s in the oven cooking now! Can’t wait to see how it comes out.

    1. Pati

      Sep 10

      Oh I bet your house smells delicious right now, Charles 😉

  43. raghuraman jayaraman

    Sep 06

    Mouth watering delecious recipe heard u say ur fathers fav recipe enjoyed evry bit of chicken

    1. Pati

      Sep 06

      So happy you loved every bite of it, Raghuraman!

  44. Jacques

    Aug 08

    watched the episode for this dish twice read and re read the have made this dish twice it is flavorful but the liquid is not cooking off like you showed

    1. Pati

      Aug 09

      Sometimes ovens are all a bit different… give it a bit more time or raise the oven temperature in the last 10 minutes. ​

  45. Maygan

    Jun 18

    This is one of my families favorite meals! Thank you so much!

    1. Pati

      Jun 19

      Yay! Thanks for sharing, Maygan.

  46. Howard Ellegant

    May 24

    ¡Esta receta me encanta! What do you think about grilling the chicken directly on my gas grill’s solid cooking grate without a pan underneath? I wonder about adding the chicken broth since there would be no pan. Maybe brining the chicken in chicken broth before preparing it for the grill? Or I could use a pan and use the grill like an oven.

    Gracias

    1. Pati

      Jun 01

      ​You can totally cook it on the grill, and skip the broth, not necessary there. ​Enjoy, Howard!

  47. Ginger

    May 07

    So happy to see your James Beard award!
    Watched Pati Jinich marathan on PBS this weekend and this recipe was included.
    Love the background trips and seeing the original cooking in the cities!

    Thanks for a great food and learning show!

    1. Pati

      May 09

      Thank you Ginger…I’m so happy you enjoy the show.

  48. susan murphy

    May 07

    Just watched this episode, can’t wait to make this!! Bought chicken yesterday, so to marinate tonight!

    1. Pati

      May 07

      Yay…enjoy the chicken, Susan!

  49. Lisa Kronawetter

    May 06

    Hi Pati!
    I’ve been reading u on the internet for awhile, now I’m watching on the Amazon channel and I have the garlic chicken in the oven. I would love to go on a trip with you to Mexico! Any thoughts on a foodie trip?
    Thank you!! Gracias, Danke!

    1. Pati

      May 07

      No plans for a trip yet…but I’ll let you know and enjoy the chicken, Lisa!

  50. Lana Compala

    May 05

    What if I use bone in? Does Cooking time/temp change? And i love your show!!!

    1. Pati

      May 06

      Oh I do use bone in chicken in this recipe…so no changes 🙂

  51. Martha

    May 01

    Can I substitute dry oregano for fresh? And how much of the dry oregano?

    1. Pati

      May 02

      Yes you can use dried instead of fresh…use a third of the amount, so 1/3 cup.

  52. Adele Butler

    Apr 22

    Seen this episode twice & we will be making it really soon. U inspire us with UR cooking 😊
    Love UR cooking show👍🏻

    1. Pati

      Apr 23

      Thank you so much Adele! I’m so happy to hear that you are inspired.

  53. Ed

    Feb 23

    Saw your show made the chicken outstanding.

    1. Pati

      Feb 26

      Thank you Ed!

  54. Anais

    Feb 17

    Hey Pati great episode. I had a question is mandatory to add the chicken broth to the chicken?

    1. Pati

      Feb 22

      ​Hi Anais, you can use chicken broth or vegetable broth, if you don’t want to add broth, just add some water…it helps keep the chicken super moist inside. ​

  55. Maria Anguiano Gutiérrez

    Feb 11

    Hola Pati, acabo de ver esta receta y mi esposo se le antojó muchísimo el pollo, mi pregunta es si lo tienes que marinar por las 24 horas o solo puedes prepararlo y hacerlo el mismo dia?

    También me pregunto cómo puedes comer de todo y estás tan delgada?

    Me encanta ver tu programa porque promueves mucho nuestro hermoso país, me haces sentir muy orgullosa de mis raíces, Gracias por eso.

    1. Pati

      Feb 16

      Mil gracias Maria! Puedes hacerlo el mismo día o marinarlo por las 24 horas en el refrigerador.

  56. Barb Chillot

    Jan 27

    Hi Pati !

    Great episode! Do you think you can make the Chicken on a charcoal grill?

    1. Pati

      Jan 31

      ​Absolutely, you can!​

  57. johnschef77@gmial.com

    Jan 22

    pati, great show! watch always! thanks

    1. Pati

      Jan 23

      Thank you for always watching!

  58. Annette Ruby

    Jan 18

    Do I pull the leaves off for the oregano or some sticks acceptable?

    1. Pati

      Jan 19

      I pull the leaves off…

  59. Dean

    Jan 16

    Wow!
    Prepared with the Ensalada de Elote Asado as per the episode.
    My first Pati recipe. What a hit!
    Thank you for sharing. I am now a fan!

    1. Pati

      Jan 16

      Yay for your first Pati recipe 😉

  60. Tsteve

    Jan 13

    30 cloves of garlic?????

    1. Pati

      Jan 15

      Yes 🙂

    2. Seanae Perez

      Nov 07

      The Asian markets sell a lot of peeled cloves for very cheap ! I always get my garlic from Asian markets because they already have it peeled in package in a little box , I want to say 50 or 60 cloves for $1 + change . If you have an Asian market near by check it out and see if you find some .

  61. JE McDonald

    Dec 31

    This is company chicken ! Excellent !!
    I am an Oklahoma wine maker. And this dish goes exceptionally well with Riesling/Gerwurztraminer blend.
    Thanks, Patti !!!

    Joe
    Brio Cellars

    1. Pati

      Jan 02

      Oh thank you for sharing the wine pairing! That is so great!

  62. Mark

    Dec 20

    Hi Pati, we’ve just seen your show on @create for the first time and loved it! This recipe is one of the best, if not THE best recipes for chicken I’ve made. It’s simple (until my food processor quit), full of flavor and I can’t believe the result looked so much like the picture! Mom loved it also. She had me add a few more dashes of lime juice – we love citrus. Thighs were used for this first try but I have a package of drumsticks waiting for their chance! They will not be waiting too long. I recommended it to my sister who lives in San Antonio, TX, and she can’t wait to try it. Dishes like this make me want to change up my Christmas menu just a bit – maybe the garlic oregano sauce on the turkey?

    1. Pati

      Dec 21

      I’m so glad you loved the chicken! Give it a try with turkey this Christmas…or go for this recipe https://patijinich.com/pati_2020/thanksgiving-turkey/

  63. Jeannette

    Dec 18

    We are making now. However, our pieces of chicken aren’t crispy looking at all 🙁
    And the broth doesn’t seem to be absorbing like your picture shows.

    1. Pati

      Jan 08

      ​Oh no, you can give it a bit more time or simply raise the oven temperature in the last 10 minutes. ​

  64. Joe

    Dec 18

    I can’t wait to try this meal!!

    1. Pati

      Dec 18

      Enjoy!

  65. D.J. Hernandez

    Dec 11

    Hola Pati, my wife and I love your show, I’m addicted to the coco-fish. I’m excited to try this recipe with codorniz but nervous about the baking time, any suggestions? Thanks for all your ideas!

    1. Pati

      Dec 22

      It should be the same amount of cooking time and technique.

  66. Teresa Stru

    Dec 04

    I can’t wait to try this. I have from that area. He is a horse jockey and opened a traditional Mexican restaurant as well here in Saratoga Springs NY.

    THANKS for sharing

    1. Pati

      Dec 05

      Thank YOU for trying it, Teresa!

  67. Keith

    Oct 20

    I watched you make this on your show and decided to make it because it looked SO delicious. It was easy to make and was indeed delicious. I made mine with all chicken thighs though. I did marinade mine for the 24-hour time frame.

    I wish I could share my picture of the finished product. We ate every single piece.

    1. Pati

      Oct 25

      I wish I could see the picture!

  68. Martha Munguia

    Oct 19

    wow, that was wonderful, tasty, a definite keeper. every week I can’t wait to see next week treat. recommend this dish!

    1. Pati

      Oct 20

      I’m so glad it was a keeper!

  69. Gilberto

    Oct 17

    You make cooking fun! Your program is also inspiring. It’s great to see a cook from ‘el DF’ putting all that delicious food on display for the world to see. I see the program occasionally in the Dallas area. My weakness and most favorite all time dish is mole ‘estilo DF’ with chicken. My wife is from Michoacan and mole from that area is very red, but I prefer the dark brown and slightly sweet type.(mouth watering). I am definitely going to try the recipe. I’ll get back with a comment too.

    1. Pati

      Oct 30

      I hope you enjoy it Gilberto, and I look forward to your comments!

  70. Michelle Ward

    Oct 15

    I’m making this chicken right now for dinner. It already smells devine.

    1. Pati

      Oct 19

      Enjoy!

  71. Kim Bates

    Oct 14

    My son (11) and i have been watching you all day on Create in New Orleans today. He loved seeing you and your sons in the kitchen together and as soon as he saw you make this he asked if we could go to the store and get the ingredients! He also loved watching you go everywhere and loved when y’all went for a swim in the beautiful water and now he wants to go there!! Thank you so much for this great recipe!!

    1. Pati

      Oct 20

      Thank you for watching all day!!! And please say hola to your son from me.

  72. Janus

    Oct 14

    This looks great! How do you do the variation your Father made so the chicken comes out crunchy throughout?

    1. Pati

      Oct 31

      ​Oh! He just cut the chicken into much smaller bite size pieces…

  73. Aaron Niño

    Oct 14

    I just saw this episode and printing out your recipe along with the corn salad and making it tonight!!

    Thank you Pati!!

    1. Pati

      Oct 18

      Yay! I hope you have a great dinner tonight!

  74. Melissa Wiertsema

    Oct 01

    Seen this recipe made today on PBS. Making it tonight.

    1. Pati

      Oct 02

      Yay!

  75. Kathleen Tabb

    Sep 30

    I just ran into this show for the first time on cable. I’m having company and I will make this chicken. Off I go to the store. I definitely will make the burnt milk ice cream which was also featured. All summer I made homemade ice cream in honor of my mother who taught me to make ice cream. It’s great to have another idea!!!

    1. Pati

      Oct 02

      I’m so happy you found the show Kathleen! It sounds like you had a delicious Summer, and I hope you enjoy the ice cream and chicken!

  76. Delicia

    Sep 27

    Hi there. Can I substitute dried oregano for fresh? Will it affect the flavor in a bad way?

    1. Pati

      Sep 28

      Absolutely! You can use a third of the amount of oregano when using dried.

      1. Delicia

        Oct 08

        Pati,
        I tried your chicken recipe tonight, and it was wonderful. Definitely will do it again soon.
        Thanks for posting it.

        1. Pati

          Oct 12

          Yay!!!

  77. Maria

    Sep 26

    Can dried oregano be used?

    1. Pati

      Sep 28

      Yes…and reduce the amount to 1/3 cup of oregano.

  78. Jaclyn

    Sep 25

    I saw Pati’s show on LPB and had to try this! I was only able to buy half the required fresh oregano, and had to double the recipe to feed extra people with about 18 pieces of chicken, and it was HEAVEN!!! Delicious, chicken stayed moist. I lifted skin and shoved marinade in every cranny. I had to cook about 15 min longer due to large pieces, and I overcrowded the pan. I had to use a high edged, light colored aluminum pan, so I know a darker pan would have crisped the skin up better (at least with my oven). I also let it marinade for 2 hours. I will be making this again, it was amazing.

    1. Pati

      Sep 25

      Super!!!

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