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Budget Friendly Chicken Oreganato

See a super-simple way to prepare flavorful lemony chicken thighs. See more

Chicken Oreganato

Read Reviews (171)

"This flavorful recipe is good warm, cold or at room temperature. It works very well for picnics." — Teresa

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Types of Cooking Oil

Original recipe makes 6 to 8 servings Change Servings

7 chicken thighs
2 teaspoons dried oregano
salt and pepper to taste

1/4 cup olive oil
1/2 lemon, juiced

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Directions

Preheat oven to 450 degrees F (230 degrees C).
Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish.
Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature!

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I LOVE to cook, and have no problem spending hours in the kitchen preparing a difficult dish. So I was a bit hesitant to try this meal since it called for few ingredients and took little time to prepare. Am I glad I decided to try it!!!!! Not only did it take almost no time to prepare, but it was so good we were all fighting for the last piece -- this includes my 5 and 6 year old sons. It tasted better than many of my complicated dishes! The only thing I would like to add is that if you like to eat the skin (come on, admit it -- some of you do love chicken skin!), cook the chicken skin side down for the first 15 minutes so that it can dry and turn crispy for the last 15-20 minutes. Thank you Teresa for sharing this fabulous recipe!

—Rachell

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Most Helpful Critical Review

Aug 18, 2011

I will try again, this time it seemed a little bland. I baked b/l,s/l chick thighs at 350 degs. for 30 mins. and I had doubled the recipe

—eatumup

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219 Ratings

Mar 13, 2006

I changed it up a bit. I oiled my baking pan with a bit of Olive Oil. I used Kosher Salt (don't be too generous w/ salt if you are going to make the sauce), Fresh ground black pepper and dried oregano. Generously rolled each chicken thigh piece in seasonings. Brushed with the lemon juice and olive oil mixture. I used 350 oven (convection oven - roast setting)temperature. 15 min. each side. Brushed with mixtured when turning chicken pieces.(skin side up first side)Then back to first side for a quick broil on the skin side up side for just about two or three min to get the skin a bit brown. Take chicken out of oven at 170 degrees, it will rise another 10 degrees while the pieces sit on a plate. Don't let them sit in juice or they will be soggy. For sauce: Pour off juices into a cup to separate the fat. Take most fat off. Pour juices , incl. browned bits, into a sauce pan. Heat with some white wine. Cook down until about 1/3 less. Add one tablespoon unsalted butter at the very end. Pass sauce with chicken. I liked this sauce alot on the steamed broccoli I served on the side.

—FoodieGal

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Jul 23, 2003

I substituted boneless chicken breasts and baked at 350 degrees for 1/2 hour and they were perfect!

—GINAH1

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Oct 28, 2005

My whole family enjoyed this chicken. I used bone-in skinless chicken thighs and added garlic salt to the mix. I also slow baked them for about 1 hour 15 min at 375 to make sure they were tender. Great recipe...I will make again!

—cat hart

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Mar 10, 2005

I like this recipe cos its simple and quick and uses oregano - one of my favourite spices. To Jazz up the flavour even further, I omit the pepper and instead marinate the chicken for an hr in a marinade of oregano, salt, lemon juice, finely crushed garlic and a lil turmeric powder. Then I spoon the pieces and marinade into the baking dish, dribble a lil oil over and bake till a lil crispy. Yummm! and the turmeric gives it a nice colour.

—DEECEE3

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Jun 01, 2008

Wow, this was really good! I had everything on hand and it was easy. Great the next day.

—stephanie

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Jul 22, 2003

I was afraid the oregano would be overpowering, but it was great! Not sure I'd like this on boneless skinless breasts - maybe too much oregano then. I baked at 450 for 15 min. then 350 for about 35 min. (had another dish to cook at same time at 350) and it turned out great. Hubby doesn't like baked chicken and said I COULD make this one again. Thanks!

—JOJOD416

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Nutrition

Calories
269 kcal
13%

Carbohydrates
1.1 g
< 1%

Cholesterol
79 mg
26%

Fat
22.1 g
34%

Fiber
0.5 g
2%

Protein
16.4 g
33%

Sodium
72 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Oreganato

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 269
Calories from Fat: 199

% Daily Value *
Total Fat 22.1g 34 %
Saturated Fat 5.2g 26 %
Cholesterol 79mg 26 %
Sodium 72mg 3 %
Potassium 199mg 6 %
Total Carbohydrates 1.1g < 1 %
Dietary Fiber 0.5g 2 %
Protein 16.4g 33 %
** Sugars 0g
Vitamin A 3 %
Vitamin C 14 %
Calcium 3 %
Iron 12 %
Thiamin 6 %
Niacin 40 %
Vitamin B6 16 %
Magnesium 7 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.