Chicken Oreganata Recipe

Experience the vibrant flavors of Greece with this irresistible Chicken Oreganata recipe! Tender chicken pieces are baked atop a bed of roasted potatoes, onions, and tomatoes, then topped with a crunchy, herb-infused breadcrumb mixture. This elevated take on a classic features a bright, zesty lemon-parsley sauce that perfectly complements the savory chicken and vegetables. Easy to follow instructions guide you to a delicious and impressive meal, perfect for a weeknight dinner or a special occasion.

Prep Time 30 mins

Cook Time 75 mins

Calories 705.7 kcal

Protein 50g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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

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How to Make 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.