Butter Braised Chicken with Fresh Oregano is easy to make, super succulent and delicious! It might just become your new go-to chicken recipe.
Inspiration for Butter Braised Chicken with Fresh Oregano
Just below my small lemon tree, I have a small herb garden and the oregano is thriving. It's beautiful and growing like crazy.
Every time I walk past it, I start creating recipes in my mind. Once I got this Butter Braised Chicken in my head, I knew I had to make it.
I've been having fun experimenting with fresh oregano recipes and this is my new favorite.
This chicken recipe turned out so well!
The flavor of the fresh oregano runs through the succulent chicken and makes its way into every delicious bite. It's comforting and fresh, all at once.
The ingredients in Butter Braised Chicken with Fresh Oregano?
- chicken and fresh oregano 😉
- chicken stock
- white wine
- cinnamon, cumin
Two Secrets to the Deliciousness of the Oregano-Lemon Butter Braised Chicken
- The wine in the braising liquid.
- The chicken braises while sitting on top of the onion, lemon slices and garlic cloves.
Every bite is absolutely bursting with bright and warm flavors — and it’s certainly a comfort food dish!
This recipe is easy for a weeknight dinner and impressive enough for a dinner party!
It's perfect served with a salad and over Roasted Garlic-Basil Brown Rice.
More fresh oregano recipes:
- Baked Feta with Olives and Roasted Peppers
- Grilled Mediterranean Burgers Recipe
- Herb Grilled Elephant Garlic Recipe
- Whole Roasted Onion Recipe with Vermouth
Oregano-Lemon Butter Braised Chicken Recipe
- ½ cup unsalted butter, softened to room temperature
- 1 cup loosely packed fresh oregano leaves, finely chopped, plus about 10 small sprigs, washed and dried
- zest of 1 medium-sized lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic, minced
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- a few turns freshly ground black pepper
- 1 large yellow onion peeled and sliced into about 6 (¼ to ½-inch) rounds
- 1 (approximately 3- pound) chicken, cut into parts, bone-in, skin-on
- olive oil for the pan
- ¾ cup chicken stock
- ⅓ cup dry white wine
- a few thin lemon slices
- 6 cloves garlic roots trimmed, sliced thinly
- Preheat the oven to 375°F and adjust a rack to the center.
- In a small mixing bowl, combine the butter, 1 cup chopped oregano leaves, lemon zest, lemon juice, minced garlic, cinnamon, cumin, salt and pepper. Mix to blend. Set aside.
- Add the onion slices, lemon slices, oregano sprigs, and the whole, sliced cloves of garlic to the bottom of an approximately 9 x 13 x 2-inch baking dish. Add about ½ teaspoon of the oregano butter to each onion.
- Using your hands, loosen the skin of all the pieces of the chicken, except the wings. Evenly distribute about ⅔ of the remaining oregano butter among them, beneath the skin. Set aside.
- Add the remaining butter to large sauté pan with a drizzle of olive oil, and place it over medium-high heat. Once it’s very hot, add the chicken, skin side down. (You should hear a sizzling sound — if you don’t wait until you do.) Let the chicken sauté just long enough to brown, about 2 minutes per side. Then, using kitchen tongs, remove the chicken pieces from the pan and place them directly on top of the onion slices in the baking dish.
- Turn the heat to low under the sauté pan and add the stock and wine. Use wooden spatula to scrape the bottom of the pan, to work back in any bits of food that are stuck. Turn off the heat and pour this over the chicken. Cover the dish with foil and place it in the preheated 375°F oven. Braise until the chicken is almost all they way cooked, about 20 minutes. Then remove the foil and continue to cook just until the chicken is cooked through, 5 to 10 minutes.
- Remove from the oven, sprinkle with a bit of salt and pepper and serve.