Rosemary Chicken Oreganata
Elevate your weeknight dinner game with this Rosemary Chicken Oreganata, a dish that combines classic Italian flavors with crisp, golden perfection. Succulent bone-in, skin-on chicken thighs are marinated in a zesty blend of olive oil, lemon juice, garlic, and fresh rosemary, then topped with a savory breadcrumb mixture infused with Parmesan cheese and dried oregano. As it bakes, the chicken becomes irresistibly tender, while the herbed crust browns to a delightful crunch. A touch of chicken stock keeps everything moist and flavorful, and a sprinkle of fresh parsley adds a bright, aromatic finish. Perfect for family meals or entertaining guests, this simple yet elegant recipe pairs beautifully with roasted vegetables or a fresh side salad for a complete meal. Ready in under an hour, it’s a fuss-free way to bring bold, comforting flavors to your table.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 sprigs Fresh rosemary
- 2 teaspoons Dried oregano
- 4 cloves Garlic cloves (minced)
- 3 tablespoons Lemon juice
- 4 tablespoons Olive oil
- 1 cup Breadcrumbs (preferably panko)
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chicken stock (optional, for moistening)
- 2 tablespoons Fresh parsley (chopped for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and place them skin-side up in a baking dish large enough to fit them in a single layer.
Season the chicken evenly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a small bowl, combine the olive oil, lemon juice, minced garlic, and the leaves from one sprig of rosemary. Whisk until well mixed.
Pour the olive oil mixture over the chicken, rubbing it in to coat each piece thoroughly.
In another bowl, mix together the breadcrumbs, Parmesan cheese, dried oregano, and the leaves from the second rosemary sprig, chopped finely.
Sprinkle the breadcrumb mixture generously over the chicken, pressing lightly so it adheres to the surface.
Drizzle 1-2 tablespoons of additional olive oil over the breadcrumb topping to help it brown during baking.
If desired, add 2 tablespoons of chicken stock to the bottom of the baking dish to keep the chicken moist.
Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the breadcrumb topping is golden and crispy.
Remove from the oven and let the chicken rest for 5 minutes.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 375 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
