Oregano-Garlic Chicken with Crispy Croutons and Raisin Vinaigrette Recipe

Introduction

This Oregano-Garlic Chicken with Big Croutons is a flavorful and rustic dish that combines tender roasted chicken with crispy, golden bread chunks. Infused with aromatic garlic, fresh oregano, and a tangy vinaigrette, it’s perfect for a satisfying weeknight dinner or casual gathering.

Ingredients

• 4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2¼ pounds)
• Salt and pepper
• 1/3 cup olive oil, plus more for coating the chicken and for drizzling
• 1 (1-pound) loaf hearty bread (such as ciabatta, Pugliese, or sourdough)
• 6 garlic cloves
• 1/3 cup golden raisins
• 1/3 cup chicken stock
• 2 tablespoons white wine vinegar or lemon juice
• 1/4 cup fresh oregano leaves
• Flaky salt

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). On a sheet pan, pat the chicken dry, season thoroughly with salt and pepper, and rub with enough olive oil to coat each piece well. Arrange the chicken so pieces are evenly spaced with the thighs skin-side down. Roast for 15 minutes.
2. Step 2: While the chicken roasts, tear the bread loaf into large chunks about 2 inches in size.
3. Step 3: After 15 minutes, flip the chicken pieces over, using a thin metal spatula if they stick. Nestle the bread chunks in between and around the chicken, then drizzle some olive oil over the bread. Continue roasting until the chicken is cooked through and the bread chunks are crisp and golden around the edges, about 15 to 20 minutes more.
4. Step 4: Meanwhile, thinly slice the garlic cloves and add them to a small pot along with 1/3 cup olive oil, the golden raisins, and a pinch of salt. Heat over medium-low, and once the garlic begins to sizzle, turn off the heat.
5. Step 5: When ready to serve, add the chicken stock to the garlic oil mixture, bring to a simmer, then turn off the heat. Season with black pepper, stir in the white wine vinegar or lemon juice and most of the fresh oregano leaves, creating a vinaigrette consistency. Spoon this sauce generously over the chicken and croutons. Finish with a sprinkle of flaky salt and the remaining oregano leaves for garnish.

Tips & Variations

• Use day-old bread for croutons to ensure they crisp up nicely without becoming soggy.
• Try substituting fresh thyme or rosemary if you don’t have oregano on hand for a different herbal note.
• For extra depth, marinate the chicken with olive oil, garlic, and oregano for 1 hour before roasting.
• If you prefer less tang, reduce the vinegar or lemon juice slightly to suit your taste.

Storage

Store any leftover chicken and croutons in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven to help keep the bread crispy, or warm the chicken separately in a skillet and crisp the croutons under the broiler briefly. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken pieces will work, but bone-in provides more flavor and moisture. Adjust cooking times accordingly as boneless chicken cooks faster.

What can I substitute for golden raisins?

If you don’t have golden raisins, regular raisins, chopped dried apricots, or currants make excellent alternatives and add similar sweetness to the dish.

Oregano-Garlic Chicken with Crispy Croutons and Raisin Vinaigrette Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

This Oregano-Garlic Chicken With Big Croutons recipe features tender, roasted chicken thighs and drumsticks infused with fragrant garlic, oregano, and golden raisins, complemented by large, crisp ciabatta bread chunks. The chicken is roasted to perfection alongside the bread, which soaks up delicious juices, then drizzled with a vibrant, tangy oregano garlic vinaigrette for an irresistible, rustic dish perfect for a comforting yet elegant meal.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves 4 to 6 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Chicken

• 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 ⅓ cup plus more)

Bread

• 1 (1-pound) loaf hearty bread (such as ciabatta, Pugliese, or sourdough), torn into large 2-inch chunks

Sauce

• 6 garlic cloves, thinly sliced
• ⅓ cup olive oil
• ⅓ cup golden raisins
• 1/3 cup chicken stock
• 2 tablespoons white wine vinegar or lemon juice
• ¼ cup fresh oregano leaves, divided
• Flaky salt, for finishing
• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven. Heat your oven to 425°F (220°C) to ensure it’s hot enough to roast the chicken and crisp the bread perfectly.
2. Prepare and roast chicken. On a sheet pan, pat the chicken pieces dry with paper towels. Season generously with salt and pepper on all sides. Rub each piece thoroughly with enough olive oil to coat them well. Arrange the chicken in a single layer, spacing the pieces evenly on the pan with the thighs skin-side down. Roast in the oven for 15 minutes.
3. Add bread and flip chicken. While the chicken roasts, tear your hearty bread into about 2-inch chunks. After the initial 15 minutes of roasting, use a thin metal fish spatula to carefully flip the chicken pieces over, loosening them gently if they stick. Nestle the bread chunks around and between the chicken pieces on the sheet pan. Drizzle some additional olive oil over the bread for crispness. Return to the oven and roast until the chicken is cooked through (juices run clear and internal temperature reaches 165°F/74°C) and the bread is crisp and lightly golden on the edges, about 15 to 20 minutes more.
4. Prepare the garlic-olive oil raisin mixture. While the chicken finishes roasting, place the thinly sliced garlic, ⅓ cup olive oil, golden raisins, and a big pinch of salt into a small pot. Heat over medium-low heat until the garlic just starts to sizzle; then immediately turn off the heat to avoid burning the garlic, allowing the oil to infuse with the flavors gently.
5. Make the oregano vinaigrette. When ready to serve, add the chicken stock to the garlic oil mixture in the pot and bring it to a gentle simmer over medium heat. Remove from heat once simmering. Season with freshly ground black pepper. Stir in the white wine vinegar (or lemon juice) and most of the fresh oregano leaves, creating a light vinaigrette consistency packed with aroma and flavor.
6. Serve and garnish. Spoon the oregano-garlic vinaigrette generously over the roasted chicken and big croutons on the sheet pan or serving platter. Sprinkle with flaky salt to taste and scatter the remaining fresh oregano leaves over the top for a fragrant, fresh finish. Serve immediately for the best texture and flavor.

Notes

• For best results, use bone-in, skin-on chicken thighs and drumsticks as they stay juicy and develop great flavor during roasting.
• If you prefer a slightly tangier sauce, use lemon juice instead of white wine vinegar.
• The bread soaks up the flavorful chicken juices and vinaigrette, making it deliciously crispy yet moist inside.
• Be careful not to burn the garlic in the oil; keep the heat low and remove from heat as soon as sizzling begins.
• Use a meat thermometer to ensure chicken is fully cooked (internal temperature should reach 165°F or 74°C).

Keywords: Oregano garlic chicken, roasted chicken thighs, big croutons, ciabatta bread, Mediterranean chicken recipe, garlic raisin sauce, roasted bread, sheet pan chicken