Oregano Chicken & Oven Roasted Potatoes

I made a feast the other day.  We had oregano chicken – a recipe from my friend&old roommate, oven roasted potatoes – recipe from Grandma, and corn on the cob from the local farmers market.  I didn’t take pictures the entire way thru since I kinda was in a hurry.  Everything takes over a half hour and The Hubby texted me a 15 minute warning since his phone had been off all day.

Normally he gives me an hour warning.

First things first – preheat the oven.  Now, I did this different than the recipe because the potatoes and chicken bake at different temps for different times.  I’ll put the way I did them with pictures and the actual recipe down below.  Please, try not to be confused.

Potatoes first:

Preheat the oven to 425.

Scrub them and cube them.  Pick a size, it’s your preference.  I used 5 medium sized russet potatoes.

Pop em in a pot, fill with water, put fire under it. Sorry no picture for this step.   While the potatoes are boiling ((until fork tender, roughly 15 minutes)) let’s make bacon!

Before I put the bacon in the skillet I cut it up into roughly inch long pieces.  SAVE YOUR GREASE!  You’ll need it.  I used 1/4 pound of center cut bacon.  The bacon should be cooked but flexible – it’ll get baked shortly.  Let the pieces cool on paper towel to the side.

With that grease and about a tablespoon of vegetable oil, distribute it evenly on the bottom of a baking pan, cookie sheet, jelly roll pan, what have you.  I put foil under my potatoes due to The Hubby’s wishes, but it’s not necessary.

Spread out the potatoes over the cookie sheet and add salt and pepper to taste.

Pop them in the oven for 20 minutes.  After the time is up, turn the pan around ((my oven bakes unevenly)) and put the chicken in on the second shelf.  I’ll get to that in a minute.  Bake for 20 more minutes.

Once they’ve baked for 40 minutes, take everything out of the oven and reduce the heat to 350.  Sprinkle the potatoes with bacon, 1/2 tsp garlic, and however much of whatever kind of cheese you’d like.  Pop em back in for 15 minutes.

Add parsley right after they come out and serve immediately!  They’re still good when they cool but they’re even better fresh&hot!


Chicken.  I don’t have pretty much any pictures here because I was too busy running around like a chicken with my head cut off to remember.  Sorry y’all.  Oh seriously, no pun intended.

Okay! Grab a 9×13 pan.  Mix 1 one ounce packet of Italian Salad Dressing Mix with 2 Tablespoons Lemon Juice and 1/4 c of melted butter.   This covers 3-4 large chicken breasts.  Roll them in it.

Cover the pan with foil and bake ((remember this part is different than the recipe down below)) at 425 for 20 minutes.  I popped it in with the second half of the potatoes.

Add 1 1/2 Tablespoons oregano to the mix.  Thoroughly cover the chickens in the mixture.  If you’re like The Hubby&I and are uber against pink chicken, guessing games, and meat thermometers, cut it now ((three or four strips per chicken is perfect)) and roll it around in the mix again.

Bake uncovered ((at the reduced temp – 350)) for another 15 minutes.  See how perfectly recipes those two lined up?


Corn on the cob.  I have no pictures because I grew up eating it and assumed everyone else had too…. until The Hubby came home.

Shuck the corn.  This means pull off all the green things covering the deliciousness inside, get rid of all the straggly hair, and break off the hard bottom weird part.  It’s not covered in corn and it might not exist.  If you don’t see it, don’t worry.

Put bare corn in a large pot covered with water.  Boil for 10ish minutes.

Remove from water and serve.  Normally you smother it with butter and a tad bit of salt.  Yummmm ❤


Oregano Chicken – 

1/4 c butter, melted
1 (1 oz) packet Italian Salad Dressing Mix
2 Tbsp lemon juice
3-4 Chicken breasts.  Do not have to be thawed.
1 1/2 Tbsp oregano

Mix salad dressing, lemon juice, and butter in a 9×13 pan.  Place chicken in pan and roll it in the mixture.
Cover and bake at 350 for 25-30 minutes.
Add 1 1/2 Tbsp oregano and baste the chicken in the mixture.
Bake uncovered for an additional 15 minutes.

Oven Roasted Potatoes –

1 Tbsp olive oil
left over bacon grease
1/4 lb bacon
5 medium Russet Potatoes
1/2 tsp garlic powder
1/4 -1/2 c cheese
salt, to taste
ground pepper, to taste
fresh parsley, to taste

Preheat oven to 425.
Scrub the potatoes and cube them.  Try not to do it too small or they’ll be lost in the other flavors.
Cover them with water and boil until fork tender, about 15 minutes.
Prepare bacon – cut in 1/2 inch pieces and cook.  Leave them flexible.  Keep your grease.
Spread bacon grease and the olive oil evenly over a large baking pan.
Drain potatoes and arrange them on the pan.  Sprinkle with salt and pepper.
Bake potatoes for 40 minutes, turning the pan around half way through to ensure even baking.
Remove the potatoes and reduce oven temp to 350.  Add the bacon, garlic, and cheese to the potatoes.
Return to the oven for 15 minutes.  Remove from the oven and sprinkle with fresh parsley.
Serve hot.

This entry was published on October 7, 2012 at 1:55 pm. It’s filed under Recipes and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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