Baked Chicken And Vegetables Oreganata is an easy casserole recipe filled with chicken thighs, carrots and potatoes that roast in a buttery lemon garlic sauce with the perfect hint of oregano! Now that’s a fabulous comfort food recipe!
There's a beautiful story behind my chicken and vegetables casserole recipe and it has a special place in my heart. Here you go!
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Baked Chicken and Vegetables
The youngest of my four sons has had more than his fair share of medical issues since he was a little baby.
Over the years he has had nine surgeries, Code Blues, life-threatening situations and a life-saving kidney transplant.
As a seventeen year old high school senior, Bryan received the call that would change his life forever and give him the gift of life.
There was a kidney for him that was a match!
We packed a suitcase and headed off to the hospital.
On our way we called his three older brothers and his dad to let them all know.
We also said a prayer for the donor and his family.
Our joy was their sorrow and our hearts and prayers went out to them.
As we waited in the emergency room for the kidney to arrive, one by one Bryan's brothers and dad all arrived too, and we surrounded him at his bedside with love, and prayers for the donor and his family.
The transplant was a success!
The day Bryan was discharged from the hospital we arrived home and there soon was a knock on the door.
It was my co-worker and friend Richie with a delicious chicken vegetable casserole in hand.
And let me tell you, he brought us enough to feed our large family and more, along with wine, of course!
Richie wanted us to have a delicious family dinner together to celebrate Bryan’s gift of life.
As we ate Richie's delicious chicken oreganata casserole, we celebrated the precious gift of life, the generous gift of food, the gift of a loving family and the gift of good friends.
Baked chicken and vegetables oreganata, an easy recipe of baked chicken and potatoes and carrots seasoned with oregano and lemon, will surely become your newest comfort food.
If you are looking for another oven roasted chicken recipe, be sure to try our roasted lemon thyme chicken too!
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Ok, on with our story. Yes, there's more!
Several years later we were honored to met the Walkers, Bryan's donor family, at the NJ Sharing Network 1st Annual Walk in 2011.
We meet every year and walk and/or run together in memory of Bobby and to raise awareness for organ donation.
They truly are our extended family.
Eight years after his transplant Bryan is healthy, happy and an amazing young man.
And one week ago today he married Leigh, the love of his life.
We celebrated this happy time with family, friends and our extended family, his donor family, to whom we are eternally grateful for the gift of life.
Bryan's donor, Robert Walker Jr., was a true presence throughout the day.
Bryan and Leigh honored Bobby at their wedding by making a donation in his honor and memory to the NJ Sharing Network.
Please consider being an organ donor. It truly changes lives.
2018 Update: Bryan and Leigh welcomed their sweet daughter Zoey Nicole to their family.
2024 Update: Bryan just celebrated his 19 year transplant anniversary in February!
2024 Update: Mia Marie arrived in October to complete their family. Zoey is so happy to be a big sister!
Swirls of Flavor Recipe Tips
- Recipe can be doubled or tripled to feed a crowd! You will want to use an additional baking dish.
- You may need additional baking time for chicken juices to run clear and for your meat thermometer to reach 165F.
Substitutions
- Substitute bone-in skin on chicken breasts for the bone in skin on chicken thighs
- Substitute Yukon gold potatoes, cut into bite size pieces, for the baby red skinned potatoes
- Substitute dried Italian seasoning for the dried oregano
- Substitute full size carrots, peeled and cut into bite size pieces, for the baby carrots
How to make baked chicken and vegetables
Scroll down for the full chicken oreganato recipe instructions and ingredient amounts in the recipe card below
- Preheat oven to 400F.
- Season chicken thighs with 1 teaspoon oregano.
- In large non-stick skillet over medium-high heat cook chicken, skin side down, until browned, 7-8 minutes. Remove chicken, discarding fat drippings.
- In roasting pan or casserole baking dish, toss potatoes, carrots and onions. Top with the chicken thighs, skin side up.
- Combine melted butter, garlic, lemon juice, lemon zest, kosher salt, pepper and remaining 1 teaspoon oregano. Pour over chicken and vegetables.
- Bake 45 minutes or until chicken juices run clear or meat thermometer reads 165F.
Ingredients
Chicken oreganata ingredients:
- bone-in skin-on chicken thighs
- dried oregano
- baby red potatoes
- baby carrots
- onion, chopped
- butter
- garlic
- lemon
- kosher salt
- pepper
- parsley
Easy Chicken Casserole Recipes
There's something quite comforting about chicken baking, or roasting, in the oven. That familiar aroma swirls around the kitchen and always reminds me of a Sunday dinner with family. Be sure to give these oven baked chicken recipes a try!
- Easy Chicken Pot Pie With Refrigerated Biscuits
- Baked Salsa Chicken
- French Onion Chicken Casserole from Restless Chipotle
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Have you tried Sheet Pan cooking yet? It's so easy when everything cooks together on one pan! Be sure to try Sheet Pan Balsamic Chicken Dinner. Chicken thighs, Brussels sprouts and sweet potatoes roast together in a balsamic honey sauce with just a hint of heat.
While we're talking about Sheet Pan cooking, be sure to try Sheet Pan Jalapeno Lime Chicken Dinner combines zesty jalapeno, fresh ginger and zippy lime with chicken, green beans and tri-colored potatoes for a fabulously delicious dinner that's quick and easy for any weeknight.
Baked Salsa Chicken is an easy recipe for those busy days. Juicy chicken breasts flavored with taco seasoning are smothered with salsa and cheddar cheese and baked to perfection, making this a soon-to-be favorite weeknight recipe!
Baked Chicken And Vegetables Recipe
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Ingredients
- 4 bone-in skin on chicken thighs
- 2 teaspoons dried oregano , divided
- 1 pound baby red potatoes , quartered, 3 cups
- 8 ounces baby carrots , 2 cups
- 1 onion , chopped, 1 cup
- 4 Tablespoons butter , melted
- 2 cloves garlic , minced
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- flat leaf parsley leaves
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Instructions
- Preheat oven to 400F.
- Season chicken thighs with 1 tsp. oregano. In large non-stick skillet over medium-high heat cook chicken, skin side down, until browned, 7-8 minutes. Remove chicken, discarding fat drippings.
- In a large roasting pan or baking dish, toss potatoes, carrots and onions. Top with chicken, skin side up.
- Combine butter, garlic, lemon juice, lemon zest, kosher salt, pepper and remaining 1 tsp. oregano. Pour over chicken and vegetables.
- Bake 45 minutes or until chicken juices run clear or meat thermometer reads 165F.
- Garnish with flat leaf parsley leaves.
Notes
- Recipe can be doubled or tripled to feed a crowd! You will want to use an additional baking dish.
- You may need additional baking time for chicken juices to run clear and for your meat thermometer to reach 165F
- Substitute bone-in skin-on chicken breasts for the bone in skin-on chicken thighs
- Substitute Yukon gold potatoes, cut into bite size pieces, for the baby red potatoes
- Substitute dried Italian seasoning for the dried oregano
- Substitute full size carrots, peeled and cut into bite size pieces, for the baby carrots
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