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Baked Chicken & Vegetables Oreganata is an easy recipe with chicken thighs, vegetables and potatoes that roast in a buttery lemon garlic sauce with the perfect hint of oregano! Now that’s a fabulous Sunday supper recipe! #chicken #bakedchicken #dinner #easyrecipe #chickenandvegetables #vegetables #entertaining #sundaysupper #chickenoreganata #swirlsofflavor
Baked Chicken Oreganata with Vegetables
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

Baked Chicken Oreganata with Vegetables is an easy recipe with chicken thighs, vegetables and potatoes that roast in a buttery lemon garlic sauce with the perfect hint of oregano! Now that’s a fabulous Sunday supper recipe! 

Course: Main Course
Cuisine: Italian
Keyword: baked chicken with vegetables, chicken oreganata
Servings: 4
Author: Gwynn Galvin
Ingredients
  • 4 bone-in chicken thighs
  • 2 tsp. dried oregano , divided
  • 1 lb. baby red-skinned potatoes , quartered, 3 cups
  • 8 ounces baby carrots , 2 cups
  • 1 onion , chopped, 1 cup
  • Tbs. butter , melted
  • 2 cloves garlic , minced
  • 2 Tbs. lemon juice
  • 1 Tbs. lemon zest
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • flat leaf parsley leaves
Instructions
  1. Preheat oven to 400F.
  2. 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.

  3. In

    roasting pan

    or

    baking dish

    toss potatoes, carrots and onions. Top with chicken, skin side up.

  4. Combine butter, garlic, lemon juice, lemon zest, kosher salt, pepper and remaining 1 tsp. oregano. Pour over chicken and vegetables.
  5. Bake 45 minutes or until chicken juices run clear or meat thermometer reads 165F.
  6. Garnish with flat leaf parsley leaves.
Recipe Notes

Makes 4 servings.

Recipe Tip:

Recipe can be doubled or tripled to feed a crowd! You may need additional baking time for chicken juices to run clear and meat thermometer to reach 165F.