“Three meals a day for which you didn’t pay.” Do you know the reference? I make my family watch it every holiday season.
After a year of tofu stir-fry in my DC apartment, I missed the “three meal” oasis that is home-cooking. That’s when I wised up and asked my mom to send me a few of her classic recipes. There is one gem in that pile that I want to share with Lara’s readers. It’s easy, the ingredients are cheap, and the dish tastes like a Sunday dinner, but with Monday-I’m-tired-and-don’t-wanna-work-no-mo fuss.
I am pleased to present: Chicken Oregannato. Forgive the picture quality.
What you’ll need…
2 skin-on, bone-in chicken breasts
4 plum tomatoes
4 yukon gold potatoes
1 large yellow onion
¼ cup olive oil
¼ cup freshly chopped oregano
S&P
Dutch Oven (cooking pot)
2 skin-on, bone-in chicken breasts
4 plum tomatoes
4 yukon gold potatoes
1 large yellow onion
¼ cup olive oil
¼ cup freshly chopped oregano
S&P
Dutch Oven (cooking pot)
What to do…
Preheat oven to 450 degrees
Cut up tomatoes, potatoes and onion into similar size chunks and place in Dutch Oven
Place chicken breasts in Dutch Oven
Season with oregano and S&P
Drizzle the olive oil on top
Mix all ingredients to coat chicken and t/p/o
Place lid on Dutch Oven, cook in oven for 45min-1hourServe with mixed salad and warm rolls. Enjoy!Preheat oven to 450 degrees
Cut up tomatoes, potatoes and onion into similar size chunks and place in Dutch Oven
Place chicken breasts in Dutch Oven
Season with oregano and S&P
Drizzle the olive oil on top
Mix all ingredients to coat chicken and t/p/o
This looks like the perfect week night meal! And I adore the handwritten recipe - it reminds me of my grandmother's handwriting. Thanks so much for stopping by and sharing Courtney!
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