Pollo Oreganata (Chicken And Vegetables Roasted Wit

Name: Pollo Oreganata (Chicken And Vegetables Roasted With Oregano)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken breast; 3 small Yukon Gold potatoes; 1 small onion; 2 ribs celery; 1 bulb fennel; 1 large carrot; 2 cloves garlic, minced; 11/2 tablespoons oregano; 3 tablespoons EVOO; 1/4 cup dry white wine; Salt and freshly ground black pepper to taste.; 1/4 cup grated pecorino romano

Servings: persons

1 whole chicken breast
3 small Yukon Gold potatoes
1 small onion
2 ribs celery
1 bulb fennel
1 large carrot
2 cloves garlic, minced
11/2 tablespoons oregano
3 tablespoons EVOO
1/4 cup dry white wine
Salt and freshly ground black pepper to taste.
1/4 cup grated pecorino romano

1
Heat the oven to 375 degrees.
2
Split the chicken breast in half. Cut each half in 4 pieces of equal size for even roasting.
3
Cut the fennel in half. Cut each half in 4 wedges.
4
Cut the onion in half. Cut each half in 4 wedges.
5
Cut the celery in 2 inch strips.
6
Cut the carrot in half. Cut each half in 2 inch strips.
7
Put all of the ingredients in a baking ban.
8
Add the EVOO, oregano, some of the pecorino, salt and pepper to taste and toss to coat every thing well.
9
Spread the ingredients evenly in the pan with the chicken pieces on top skin side up.
10
Pour the wine into the bottom of the pan.
11
Sprinkle the pecorino and a bit more oregano evenly over the top of all the ingredients.
12
Cover tightly with aluminum foil.
13
Bake for about 20-25 minutes.
14
Remove the pan from the oven.
15
Raise the oven temperature to 425.
16
Remove the aluminum foil. Be careful of the steam that will be released.
17
Put the pan back in the oven until the chicken and vegetables are golden brown, about 15 minutes.
18
Arrange the chicken and all the vegetables on a platter and top with the pan juices. If you want a thicker sauce put the pan juices in a pan over a high flame and simmer until reduced by half.
19
Serve immediately.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole chicken breast, 3 small Yukon Gold potatoes, 1 small onion, 2 ribs celery, and more.

Yes, Pollo Oreganata (Chicken And Vegetables Roasted With Oregano) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pollo Oreganata (Chicken And Vegetables Roasted With Oregano)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions