Name: Oregano-Garlic Chicken with Big Croutons Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2¼ pounds); Salt and pepper, to taste; Olive oil, for coating (about 1/3 cup plus extra for drizzling); 1 (1-pound) loaf hearty bread such as ciabatta, Pugliese, or sourdough, torn into 2-inch chunks; 6 garlic cloves, thinly sliced; 1/3 cup olive oil; 1/3 cup golden raisins; Salt, a big pinch; 1/3 cup chicken stock; 2 tablespoons white wine vinegar or lemon juice; 1/4 cup fresh oregano leaves, divided; Flaky salt, for finishing

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Introduction

This Oregano-Garlic Chicken with Big Croutons is a rustic and flavorful dish perfect for a cozy dinner. Juicy roasted chicken pairs beautifully with crispy, golden bread chunks and a bright garlic-oregano sauce that brings everything together. It’s simple to prepare yet impressive to serve.

Oregano-Garlic Chicken with Big Croutons Recipe - Recipe Image

Ingredients

4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2¼ pounds)
Salt and pepper
1/3 cup olive oil, plus more for coating the chicken and for drizzling
1 (1-pound) loaf hearty bread (such as ciabatta, Pugliese or sourdough)
6 garlic cloves
1/3 cup golden raisins
1/3 cup chicken stock
2 tablespoons white wine vinegar or lemon juice
1/4 cup fresh oregano leaves
Flaky salt

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit.
Step 2: On a sheet pan, pat the chicken pieces dry. Season all over with salt and pepper, then rub each piece with enough olive oil to coat thoroughly. Arrange the chicken evenly on the pan with the thighs skin-side down. Roast for 15 minutes.
Step 3: While the chicken roasts, tear the bread into large chunks about 2 inches in size.
Step 4: After 15 minutes, flip the chicken pieces over using a thin metal spatula to help loosen any sticking. Nestle the bread chunks around and between the chicken pieces on the pan. Drizzle olive oil over the bread. Roast everything until the chicken is cooked through and the bread is crisp and golden on the edges, about 15 to 20 minutes more.
Step 5: Meanwhile, thinly slice the garlic cloves. Place them in a small pot with 1/3 cup olive oil, golden raisins, and a big pinch of salt. Heat over medium-low until the garlic starts to sizzle, then turn off the heat.
Step 6: When ready to serve, add the chicken stock to the garlic oil. Bring to a simmer, then turn off the heat. Season with black pepper, stir in the white wine vinegar or lemon juice, and most of the oregano leaves. The sauce should have a vinaigrette-like consistency.
Step 7: Spoon the sauce over the roasted chicken and croutons. Sprinkle with flaky salt and the remaining fresh oregano leaves before serving.

Tips & Variations

Use day-old hearty bread for the best texture when roasting the croutons.
Fresh oregano is key for bright flavor, but you can substitute with fresh thyme if needed.
For extra color, add halved cherry tomatoes around the chicken before roasting.
If you prefer, swap white wine vinegar for lemon juice to add freshness to the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F to preserve the crispiness of the bread and keep the chicken moist. The sauce can be reheated separately and poured over before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

While boneless chicken can be used, bone-in pieces provide more flavor and stay juicier during roasting. If using boneless, reduce the cooking time to prevent drying out.

What type of bread works best for the croutons?

Hearty breads like ciabatta, Pugliese, or sourdough are ideal because they hold their shape and become crisp without turning mushy. Avoid very soft or very thin breads.