Baked Chicken Oreganata with Onions, Lemon, and Olives



  • 1 chicken cut up into 8 pieces, skin removed or 4 boneless chicken breastsPersonal Training Recipes Redondo Beach, Hermosa Beach, Manhattan Beach
  • 2-3 tablespoons olive oil
  • 2 onions, halved and sliced into 1/4″ pieces
  • 1 clove garlic, minced
  • 1/2 cup white wine or low sodium chicken stock
  • 2 lemons, washed, and sliced thin
  • 1/2 teaspoon oregano
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup or 1 small jar Pitted green olives, around drained (optional)
  • Kosher or Sea Salt and freshly ground pepper to taste

Preheat oven to 350°. In an oven proof sauté pan, on medium heat, brown the chicken on top and bottom and remove from pan. In same pan, add onion and sauté over low heat until transparent and tender. Add garlic and cook for 10 seconds. Add wine or chicken stock. Simmer for 2 – 3 minutes to cook out the alcohol, then return chicken to the pan, coating each piece in the sauce. Season with salt and pepper, then add lemon slices, oregano, and parsley. If you like, add the olives. Cover and place in oven, baking for 20-25 minutes until the chicken is cooked through (or keep on stove on low simmer until chicken is cooked through). Serves 4.



Dave Pulliam Redondo Beach Personal Trainer
Dave Pulliam of Amp Fitness offers quality personal training for the cities of Redondo Beach, Hermosa Beach, Manhattan Beach, and Torrance