Margarita's International Recipes


Kota Riganati

Chicken Oregano

Greek cuisine is at its best when it's at its simplest. I still remember a humble dish of spaghetti in olive oil, eaten at a humble restaurant in Areopoli, that was heaven on earth. The same can be said about the homemade chicken oregano I have eaten at Greek festivals in the Bay Area. It seems so simple and I so wanted to recreate it - but this recipe didn't do it. I'm recording it as part of this project, but I'd recommend you look for a better one.

Chicken Oregano


  • 5 lbs chicken parts
  • salt, pepper & dry oregano to taste
  • 4 cloves garlic, slivered
  • Juice of 4 lemons
  • 3/4 cup olive oil
  • 2 cups water


Preheat oven to 350F

Wash and pat dry chicken pieces. Season with salt, pepper and oregano. Place in a baking pan. Cover with garlic. Pour lemon juice, olive oil and water over the chicken. Cook until done, about an hour, turning every 20 minutes.

Adapted from a recipe in Greek Cookery: Marin by the Philoptochos Society of Nativity of Christ Greek Orthodox Church, Ignacio, California.

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