Oregano-Garlic Chicken with Big Croutons Recipe
This Oregano-Garlic Chicken with Big Croutons is a flavorful oven-roasted dish featuring juicy bone-in chicken thighs and drumsticks seasoned with garlic and fresh oregano. Roasted alongside hearty chunks of crusty bread that become crisp croutons, the dish is finished with a tangy garlic, raisin, and oregano vinaigrette for a perfect balance of savory and bright flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
Chicken
- 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)
Bread Croutons
- 1 (1-pound) loaf hearty bread such as ciabatta, Pugliese, or sourdough, torn into 2-inch chunks
Oregano-Garlic Sauce
- 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
Instructions
- Preheat the oven. Heat your oven to 425°F (220°C) to get it ready for roasting the chicken and bread.
- Prepare and start roasting chicken. Pat the chicken pieces dry with paper towels, then season all over with salt and pepper. Rub each piece thoroughly with enough olive oil to coat. Arrange the chicken on a sheet pan with thighs skin-side down, spacing them evenly. Place in the hot oven and roast for 15 minutes.
- Add bread to roast with chicken. While the chicken roasts, tear the bread into large 2-inch chunks. After 15 minutes, carefully flip the chicken pieces skin-side up using a thin metal spatula to loosen if they stick. Nestle the bread chunks evenly around and between the chicken on the sheet pan. Drizzle some olive oil over the bread chunks to help them crisp up. Return the sheet pan to the oven and roast for an additional 15 to 20 minutes, until the chicken is cooked through and the bread is crisp with golden edges.
- Make the garlic-raisins oil. While the chicken roasts, slice the garlic cloves thinly. Add them to a small saucepan along with 1/3 cup olive oil, golden raisins, and a big pinch of salt. Heat gently over medium-low heat until the garlic starts to sizzle, then immediately turn off the heat to prevent burning.
- Prepare the oregano-garlic vinaigrette. When ready to serve, add the chicken stock to the garlic and oil mixture and bring it to a simmer over medium heat, then turn off the heat. Season the mixture with freshly cracked black pepper. Stir in the white wine vinegar (or lemon juice) and most of the fresh oregano leaves. The mixture will resemble a bright vinaigrette sauce.
- Plate and finish the dish. Spoon the warm oregano-garlic sauce generously over the roasted chicken and crisp bread croutons. Sprinkle flaky salt and the remaining fresh oregano leaves over the dish as a finishing touch. Serve immediately and enjoy the combination of tender chicken and flavorful croutons accented by the vibrant sauce.
Notes
- Using bone-in, skin-on chicken pieces ensures juicy meat and crispy skin when roasted.
- Choose hearty bread like ciabatta, Pugliese, or sourdough for croutons that hold their shape and crisp up nicely.
- Be careful not to burn the garlic when gently heating it in oil; lower heat and turning off promptly helps maintain its flavor.
- If you prefer, substitute lemon juice for white wine vinegar to vary the acidity and brightness in the sauce.
- This dish pairs well with a fresh green salad or steamed vegetables for a complete meal.
Keywords: roasted chicken, oregano chicken, garlic chicken, croutons, oven-baked chicken, Mediterranean chicken, hearty bread, chicken thighs, drumsticks
