Baked Chicken Oreganata Recipe

Our Baked Chicken Oreganata recipe is incredibly simple, requiring just five ingredients for a quick and easy preparation. Using chicken thighs ensures mouthwatering moistness, and the dish is completed with a flavorful blend of Country Crock Spread, lemon, garlic, and oregano. The result is a succulent classic chicken oreganata, perfect for both the dinner table and a picnic blanket.

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Prep time10 min
Cooking time30 min
PortionsPortions 4
DifficultyEasy

Ingredients

8 bone-in chicken thighs (about 2 pounds)
2 tsp. dried oregano leaves, crushed
1 large lemon
3 Tbsp. Country Crock® Spread
2 cloves garlic, chopped

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 425°.
Arrange chicken thighs skin side up in a shallow 2-quart baking dish.
Juice and grate lemon (you'll need 2 tablespoons juice and 1 tablespoon peel).
Combine melted Country Crock® Spread, lemon juice, garlic, and oregano in small bowl; pour over chicken.
Bake 30 minutes or until chicken is thoroughly cooked. Broil for 2 minutes or until the skin is nice and crisp!
Sprinkle the Chicken Oreganata with lemon peel. Garnish, if desired, with chopped parsley.

While we recommend chicken thighs for your Chicken Oreganata, another popular choice is to make this recipe using chicken breast, adding a bit more crispiness to the outside.

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