Oregano-Garlic Chicken with Big Croutons Recipe

Introduction

This Oregano-Garlic Chicken with Big Croutons is a flavorful one-pan meal that combines crispy roasted chicken with hearty bread chunks soaked in a garlicky, tangy sauce. It’s perfect for a comforting dinner that’s both simple and impressive.

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 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

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: On a sheet pan, pat the chicken dry and season all over with salt and pepper. Rub with enough olive oil to coat each piece thoroughly. Arrange the chicken pieces spaced evenly with the thighs skin-side down. Roast for 15 minutes.
3. Step 3: Meanwhile, tear the bread into large chunks about 2 inches in size.
4. Step 4: After 15 minutes, flip the chicken pieces over using a thin metal fish spatula if needed. Nestle the bread chunks between and around the chicken on the pan. Drizzle some olive oil over the bread. Continue roasting until the chicken is cooked through and the bread is crisp and golden on the edges, about 15 to 20 minutes more.
5. Step 5: While the chicken roasts, thinly slice the garlic cloves. In a small pot, add the garlic, 1/3 cup olive oil, golden raisins, and a large pinch of salt. Heat over medium-low until the garlic begins to sizzle, then turn off the heat.
6. Step 6: When ready to serve, stir the chicken stock into the garlic oil and 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 to create a vinaigrette-like sauce.
7. Step 7: Spoon the sauce over the roasted chicken and croutons. Finish with a sprinkle of flaky salt and the remaining oregano leaves for garnish.

Tips & Variations

• Use a sturdy bread like sourdough or ciabatta to prevent it from becoming too soggy during roasting.
• For a spicier twist, add red pepper flakes to the garlic oil while heating.
• If fresh oregano isn’t available, substitute with 1 tablespoon dried oregano, stirred into the sauce at the end.
• To ensure crispy skin, avoid overcrowding the chicken on the sheet pan.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to help maintain the crispness of the chicken skin and croutons. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless skin-on chicken thighs can be used, but cooking time will be shorter. Keep an eye on the chicken to avoid overcooking and dryness.

What if I don’t have golden raisins?

You can substitute with regular raisins or chopped dried apricots for a similar sweetness and texture in the sauce.

Oregano-Garlic Chicken with Big Croutons Recipe

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4.9 from 130 reviews

This Oregano-Garlic Chicken with Big Croutons is a flavorful and hearty roast chicken dish featuring bone-in, skin-on chicken thighs and drumsticks. Roasted to perfection alongside large, crispy bread chunks, the chicken is infused with aromatic garlic, golden raisins, and fresh oregano, then finished with a bright vinaigrette sauce made from chicken stock, white wine vinegar, and more oregano. It’s a rustic, savory meal that combines juicy poultry with crunchy, herbed croutons for a delightful texture contrast.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Chicken

• 4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2¼ pounds)
• Salt and pepper, to taste
• Olive oil, for rubbing and drizzling (approximately ⅓ cup plus more as needed)

Bread Croutons

• 1 (1-pound) loaf hearty bread (such as ciabatta, Pugliese, or sourdough), torn into large 2-inch chunks

Garlic-Raisin Sauce

• 6 garlic cloves, thinly sliced
• ⅓ cup olive oil
• ⅓ cup golden raisins
• 1/3 cup chicken stock
• 2 tablespoons white wine vinegar or lemon juice
• ¼ cup fresh oregano leaves
• Flaky salt, for sprinkling

Instructions

1. Preheat the oven: Heat your oven to 425°F (220°C) to prepare for roasting the chicken and bread.
2. Prepare and start roasting chicken: Pat the chicken pieces dry with paper towels. Season thoroughly with salt and pepper. Rub each piece with enough olive oil to coat completely. Arrange the thighs skin-side down spaced evenly on a sheet pan. Roast in the oven for 15 minutes.
3. Add bread and flip chicken: While the chicken roasts, tear the bread into large 2-inch chunks. After 15 minutes, carefully flip each chicken piece over using a thin metal spatula to loosen if needed. Nestle the bread chunks in between and around the chicken pieces on the sheet pan. Drizzle additional olive oil over the bread.
4. Continue roasting: Return the pan to the oven and roast until the chicken is cooked through and the bread chunks are crisp and lightly golden on the edges, about 15 to 20 minutes more.
5. Prepare garlic-raisin oil: While the chicken finishes roasting, place the sliced garlic, 1/3 cup olive oil, golden raisins, and a large pinch of salt in a small pot. Heat over medium-low heat until the garlic starts to sizzle, then immediately turn off the heat to prevent burning.
6. Make vinaigrette sauce: Once the chicken and bread are ready to serve, add the chicken stock to the garlic oil mixture and bring to a gentle simmer, then turn off heat. Season with black pepper and stir in the white wine vinegar (or lemon juice) and most of the fresh oregano leaves. The sauce should have a vinaigrette-like consistency.
7. Serve: Spoon the warm vinaigrette sauce generously over the roasted chicken and croutons. Finish by sprinkling flaky salt and the remaining oregano leaves on top for a fresh burst of flavor.

Notes

• Use bone-in, skin-on chicken thighs and drumsticks for optimal flavor and juiciness.
• The choice of bread is important – sturdy, hearty bread like ciabatta or sourdough works best to hold up during roasting.
• Watch the garlic closely as it simmers in oil to avoid burning, which would cause bitterness.
• The sauce can be adjusted with lemon juice or white wine vinegar depending on your preference for acidity.
• Flipping chicken carefully prevents sticking and helps achieve an even roast.

Keywords: roast chicken, oregano chicken, garlic chicken, croutons, savory chicken, Mediterranean chicken, oven roasted chicken, chicken thighs, hearty bread, garlic vinaigrette