I have a ton of oregano that popped back up this spring after being dormant all winter. To make room for other herbs in that section of our garden, I did a huge harvest. And now I have to figure out what to do with all this fresh oregano! I’ll dry some of it, but I also love the freshness that comes from just picked herbs.
So, to kick it off, I made this lemon-oregano chicken. A perfect pair if there ever was one, the spiciness of the oregano goes so well with the sour pucker of the lemon juice. Throw in some garlic and white wine for good measure, and we’ve got ourselves a hit.
- 1 package Bonesless, Skinless Chicken Breast
- 3 tbsp fresh Oregano
- 1.5 Lemons
- 1/4 cup EVOO
- 1/4 cup White Wine
- 2 cloves Garlic
- 1 tbsp Butter
- Salt & Pepper
Here’s what I did:
First, pre-heat the grill. Next, clean, pat dry, de-stem and chop about three tablespoons of oregano. I filled an entire pasta pot with today’s harvest!
Then, season the chicken with salt and pepper. When the grill is ready, cook the chicken for about 5-6 minutes per side.
After you flip the chicken, add thick slices of one lemon to the grill. A smoky flavor will envelop the lemons, which will soften and ooze juicy goodness in a matter of minutes. Take the lemons off when you finish the chicken.
Meanwhile, make the sauce. Heat the olive oil and garlic on the stove over medium-high heat until the garlic softens and becomes fragrant, about a minute or two.
Add the white wine and juice of half a lemon, turning the heat up to high until the sauce is boiling. Reduce the heat back down to medium-low heat, add the oregano and let the sauce thicken.
When the sauce has thickened, take the pan off the heat and add in the pat of butter. Swirl it in until fully combined. Season with salt and pepper to taste.
Plate the chicken and lemon slices. Pour the sauce over the dish and serve hot.