Bringing Oregano Home

Certain herbs and spices are dominant in different cultures and virtually nonexistent in others. Here in the melting pot of the United States, I am lucky that most of the world’s spices are readily available to me. This has not always been the case.

In a recent NPR article, it explores how American soldiers in World War II went to Europe and developed a taste for certain herbs and spices, including oregano. Virtually non-existent, with the exception of some immigrant communities, the herb is now everywhere and as much a part of the American palate as the Italian one. Take a look at the article here.

Herb Roasted Chicken Breasts

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Oregano is just one of the herbs present in this glorious dish.

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It is so rare anymore that I buy chicken breasts still on the bone.

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Marinating before roasting.

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Herb Roasted Chicken Breasts


4 chicken breasts with skin and bone
2 tbsp olive oil
1/2 onion, chopped fine
2 cloves garlic, pressed
1 tsp thyme
1/2 tsp rosemary, crushed
1/4 tsp oregano
1/4 tsp sage
Salt and pepper to taste
1 shot Tobasco sauce


In a large, zipper topped plastic bag, place everything but the chicken. Mush it around to get everything well mixed, then add the chicken and mush it around again. At a minimum, you want the chicken marinating in is for 4 hours, preferably overnight.

Preheat oven to 425°.

Place chicken and marinade in shallow roasting pan, skin side down, and cover with foil. Cook for 15 minutes. Remove foil, turn chicken so breast side is up, baste well with the juices, and cook again another 15 minutes or until nicely browned. Serve with pan juices.


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Categories: Baking3, Chicken2, kosher, Low Carb, Main Dish 3, Recipes

Author:The Ranting Chef

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One Comment on “Bringing Oregano Home”

  1. December 8, 2015 at 10:14 am #



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