Ingrédients pour Chicken Oreganata
- 4 cloves minced garlic
- 1/2 cup olive oil + 1 tbsp + 1/4 cup
- 1 lb potatoes, cubed
- Breadcrumbs
- 2 tsp chopped fresh parsley + 2 tbsp chopped fresh parsley
- 1 tbsp dried oregano
- Lemon Zest
- 1 medium onion, thinly sliced
- 2 medium tomatoes, thinly sliced
- Chicken Thighs
- 2 tbsp lemon juice
- Black Pepper
- Salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Oreganata? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chicken Oreganata
- **Prepare the Garlic Oil:** In a small bowl, combine 4 cloves minced garlic and 1/2 cup olive oil. Let steep for at least 30 minutes (or up to 2 hours for a stronger garlic flavor).
- **Roast the Potatoes:** Preheat oven to 400°F (200°C). Wash and cube 1 lb potatoes. Toss with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender but not mushy.
- **Prepare the Vegetables:** While potatoes roast, thinly slice 1 medium onion and 2 medium tomatoes.
- **Make the Breadcrumb Topping:** In a bowl, combine 1 cup breadcrumbs, 2 tsp chopped fresh parsley, 1 tbsp dried oregano, zest of 1 lemon, and 1 1/2 tsp of the garlic-infused oil. Mix until evenly moistened.
- **Assemble the Casserole:** Lightly oil a shallow baking dish. Arrange 1/4 of the onion slices, 1/4 of the potato slices, and 1/4 of the tomato slices in the bottom of the dish. Repeat layering until all vegetables are used.
- **Prepare the Chicken:** Brush 4 bone-in, skin-on chicken thighs (or 4 boneless, skinless breasts) with some of the remaining garlic-infused oil. Season with salt and pepper.
- **Bake the Chicken Oreganata:** Arrange the chicken pieces on top of the vegetables. Sprinkle half of the breadcrumb mixture over the chicken. Drizzle with remaining garlic-infused oil.
- **Finish Baking:** Bake for 40-45 minutes, or until the chicken is cooked through and the onions are browned. Sprinkle with remaining breadcrumbs during the last 10 minutes of baking.
- **Make the Lemon-Parsley Sauce:** While the casserole bakes, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 tbsp chopped fresh parsley, salt, and pepper in a small bowl.
- **Serve:** Carefully remove the Chicken Oreganata from the oven. Slide a spatula under each serving of chicken to lift and serve. Drizzle generously with the lemon-parsley sauce and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
16g
Fat
40g
Carbs
19g
