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Chicken Riganato Recipe

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This recipe for Chicken Riganato is from Ader Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs Chicken, cut up (I use 4 large chicken breasts, but usually most use a fryer chicken)
1/4 cup Vegetable Oil
Juice of 1 Lemon
1 1/2 tsp Salt (I use way less, if any)
1/4 tsp Ground Pepper
1 Clove Garlic, crushed
2 tsp Oregano Leaves (I use dry)
Directions:
Directions:
Cut fryer chicken into quarters. Combine remaining ingredients in a bowl and beat with a fork until blended. Dip chicken pieces in oil dressing and arrange skin side down in a baking pan just large enough to hold all. Add 1/2 cup water (I usually only add a tiny bit, depends on how dry and thawed chicken pieces are). Bake uncovered in 375º oven for about 45 minutes, basting with remaining dressing and turning to brown.

Serves four
Number Of Servings:
Number Of Servings:
four
Personal Notes:
Personal Notes:
I actually mix the ingredients (without the water) in the baking pan and roll my chicken in that and then just bake.

Sometimes I marinate it all with no extra water in a baggie and cook on grill. The nice thing about baking the chicken is that you have extra sauce for rice or whatever. The closer the pieces are in a baking dish, the more moist they seem, to me, to be.

 

 

 

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