Recipe courtesy of Frances Towner Giedt, Maha Jeha Arnondin, and Bonnie Sanders Polin

Lemon-Oregano Chicken with Vegetable Stacks

The first time we dined at this popular Mediterranean restaurant, this entree was not on the menu. On a subsequent visit, however, Chef Maha described the dish and prepared it for us, saying it was going to be added soon. It was so delicious, with just a hint of lemon and wonderfully heady with oregano, that we asked her for the recipe. It's a superb way to serve chicken.
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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 1 hr
  • Yield: 8 servings
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Ingredients

Vegetable Stacks:

Directions

  1. Place the chicken cubes in a shallow dish. Whisk together the lemon juice, wine, olive oil, oregano, salt, if using, and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight.
  2. Preheat the oven to 450 degrees F.
  3. Spread the potatoes in a shallow roasting pan. Roast for 15 minutes. Add the chicken with its marinade. Cover with foil and bake for 30 minutes. Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes. Remove from the oven and let stand for 5 minutes before dividing among 4 heated dinner plates. Serve with a Vegetable Stack alongside.

Vegetable Stacks:

Yield: 4 servings
  1. Place the carrot slices and squash strips in a vegetable steamer over simmering water. Cover and steam for 2 minutes. Add the snow peas to the steamer and continue to steam for another 1 to 2 minutes, until all the vegetables are crisp-tender.
  2. Divide the snow peas among the 4 dinner plates, arranging closely together lengthwise to form a flat base. Arrange the carrot slices on top of the snow peas and top with the strips of squash in the same direction as the snow peas. Serve hot.
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