Oregano-Garlic Chicken with Crispy Croutons and Raisin Vinaigrette Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
