Oregano Chicken Recipe from Oaxaca by Bricia Lopez

oregano chicken

One of the most flavorful chicken recipes I have ever eaten


  • 1 whole chicken, cut into eight pieces, trimmed of excess fat and skin
  • 1 TBS sea salt
  • 2 TBS fresh lime juice
  • 1 head of garlic, cloves separated and peeled
  • 1/8 tsp peppercorns, about 19
  • 1 TBS dried oregano
  • 1/8 tsp cumin seeds
  • 1 lb yukon gold potatoes, cubed and cooked

For the Roasted Romanesco:

  • 4 cups Romanesco (or broccoli or cauliflower or a mix of both)
  • 2 TBS olive oil
  • 1 tsp salt


  • Preheat the oven to 350
  • Season the chicken with the sea salt and lime juice. Let sit for 10 minutes

Roast the Romanesco:

  • Place the romanesco/broccoli/cauliflower on a baking sheet.
  • Drizzle with the olive oil and sprinkle with salt.
  • Roast in the preheated oven while the chicken cooks

Finish Making the Chicken

  • Meanwhile in a mortar and pestle grind the garlic, pepercorns, oregano and cumin
  • In a large skillet bring two cups of water to a boil and add the chicken.
  • Cook for about 45 minutes removing any impurities as they rise to the top.
  • Add the ground spices when the water evaporates.
  • Lower the heat and stir constantly allowing the chicken to brown, scraping up every bit of brown on the pan.
  • Toss in the cooked potatoes and allow them to get crispy.
  • Taste and adjust seasoning if necessary and serve.


I did not have a mortar and pestle so I just whirred everything in my food processor

I roasted the potatoes while the chicken was cooking