Oregano-Garlic Chicken with Big Croutons Recipe
This Oregano-Garlic Chicken with Big Croutons recipe features oven-roasted bone-in, skin-on chicken thighs and drumsticks paired with golden, crispy bread chunks and finished with a flavorful garlic, raisin, and oregano vinaigrette. The dish combines savory roasted chicken with aromatic herbs and a subtly sweet, tangy sauce, making it a perfect hearty meal for any occasion.
- 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 and Bread
- 4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2¼ pounds)
- Salt and pepper, to taste
- Olive oil, for coating chicken and drizzling (about 1/3 cup plus more)
- 1 (1-pound) loaf hearty bread (such as ciabatta, Pugliese or sourdough), torn into 2-inch chunks
Garlic-Raisin Vinaigrette
- 6 garlic cloves, thinly sliced
- 1/3 cup olive oil
- 1/3 cup golden raisins
- 1/3 cup chicken stock
- 2 tablespoons white wine vinegar or lemon juice
- 1/4 cup fresh oregano leaves, divided
- Flaky salt, for sprinkling
Instructions
- Preheat the Oven: Heat your oven to 425°F (220°C) to prepare for roasting the chicken and bread.
- Prepare and Start Roasting Chicken: On a sheet pan, pat the chicken thighs and drumsticks dry. Season generously with salt and pepper. Rub with enough olive oil to coat each piece thoroughly. Arrange them spaced evenly on the pan with the thighs skin-side down. Roast for 15 minutes to start cooking the chicken and crisp the skin.
- Add Bread and Continue Roasting: While the chicken roasts, tear the bread into large chunks approximately 2 inches in size. After 15 minutes, carefully flip the chicken pieces over using a thin metal fish spatula to loosen them if necessary. Nestle the bread chunks among the chicken pieces and drizzle additional olive oil over the bread. Roast for an additional 15 to 20 minutes, until the chicken is cooked through and the bread chunks are crisp and lightly golden on the edges.
- Make Garlic-Raisin Oil: Meanwhile, in a small pot, combine the thinly sliced garlic, 1/3 cup olive oil, golden raisins, and a large pinch of salt. Heat the mixture over medium-low heat until the garlic just starts to sizzle, then turn off the heat to avoid burning the garlic.
- Prepare the Vinaigrette: When ready to serve, add the chicken stock to the garlic oil and bring it to a simmer. Turn off the heat and season with black pepper. Stir in the white wine vinegar or lemon juice along with most of the fresh oregano leaves until the sauce takes on a vinaigrette consistency.
- Serve: Spoon the garlic, raisin, and oregano vinaigrette generously over the roasted chicken and croutons. Finish by sprinkling flaky salt and the remaining oregano leaves on top for a burst of fresh herbal flavor.
Notes
- Bone-in, skin-on chicken provides juicier meat and crispier skin compared to boneless or skinless cuts.
- The bread chunks absorb flavorful drippings from the chicken while roasting, making them delightfully savory and crispy.
- Adjust the amount of vinegar or lemon juice in the vinaigrette to taste for preferred acidity.
- You can substitute fresh oregano with dried oregano if fresh is unavailable, using about 1 tablespoon dried.
- The roasting time may vary slightly depending on your oven and the size of the chicken pieces; ensure chicken reaches an internal temperature of 165°F for safety.
Keywords: oregano garlic chicken, roasted chicken recipe, chicken with croutons, Mediterranean chicken, oven-roasted chicken, garlic raisin sauce
