Oregano-Garlic Chicken with Crispy Croutons and Raisin Vinaigrette Recipe

Introduction

This Oregano-Garlic Chicken with Big Croutons is a flavorful, rustic dish perfect for a comforting dinner. Crispy roasted chicken thighs and drumsticks are paired with golden, crunchy bread chunks and a vibrant oregano-garlic sauce that brings it all together beautifully.

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: Heat the oven to 425 degrees Fahrenheit.
2. Step 2: On a sheet pan, pat the chicken dry, season all over with salt and pepper, and rub with enough olive oil to coat each piece thoroughly. Arrange the pieces spaced evenly with the thighs skin-side down. Roast for 15 minutes.
3. Step 3: Meanwhile, tear the bread into large chunks about 2 inches in size.
4. Step 4: After 15 minutes, flip the chicken pieces over—use a thin metal spatula to loosen if they stick—and nestle the bread chunks in between and around the chicken. Drizzle olive oil over the bread. Roast until the chicken is cooked through and the bread is crisp and lightly golden on the edges, about 15 to 20 minutes more.
5. Step 5: While the chicken roasts, slice the garlic thinly and add it to a small pot with 1/3 cup olive oil, the golden raisins, and a big pinch of salt. Heat over medium-low. Once the garlic starts to sizzle, turn off the heat.
6. Step 6: When ready to serve, add the chicken stock to the garlic oil, bring to a simmer, then turn off the heat. Season with black pepper, stir in the vinegar and most of the oregano leaves. The sauce will have a vinaigrette-like consistency.
7. Step 7: Spoon the sauce generously over the chicken and croutons. Finish by sprinkling flaky salt and the remaining oregano leaves on top. Serve warm.

Tips & Variations

• Use a rustic bread like sourdough or ciabatta for the best texture in the croutons.
• For a spicier kick, add a pinch of red pepper flakes to the garlic oil.
• If fresh oregano isn’t available, substitute with 1 teaspoon dried oregano, but add it earlier in the cooking process to bloom the flavor.
• Make sure the chicken is patted very dry before seasoning to get crispy skin.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350-degree oven to help keep the chicken skin crisp. The croutons may soften in the fridge, so re-crisp them in the oven separately if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Bone-in chicken pieces hold moisture better and help keep the meat juicy. If using boneless, reduce the roasting time and keep a close eye to avoid overcooking.

What can I substitute for golden raisins?

You can swap golden raisins with regular raisins, dried apricots chopped finely, or currants for a similar sweetness and texture.

Oregano-Garlic Chicken with Crispy Croutons and Raisin Vinaigrette Recipe

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★★★★★

4.8 from 60 reviews

This Oregano-Garlic Chicken with Big Croutons is a flavorful and rustic dish featuring crispy, roasted chicken thighs and drumsticks nestled among golden, crunchy bread chunks. The chicken is seasoned simply with salt, pepper, and olive oil, then roasted to perfection. A fragrant garlic, golden raisin, and oregano vinaigrette sauce drizzled over the dish adds a bright, tangy finish, making it a delightful meal perfect for any occasion.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Roasting
• 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 and rubbing, about 1/3 cup plus extra for drizzling

Croutons

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

Sauce

• 6 garlic cloves, thinly sliced
• 1/3 cup olive oil
• 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, for finishing
• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven. Heat the oven to 425 degrees Fahrenheit to prepare for roasting the chicken and bread.
2. Prepare and start roasting the chicken. On a sheet pan, pat the chicken thighs and drumsticks dry. Season them all over with salt and pepper, then rub each piece thoroughly with enough olive oil to coat. Arrange the chicken pieces evenly spaced with the thighs skin-side down. Roast in the preheated oven for 15 minutes.
3. Add bread chunks to the roasting pan. While the chicken roasts, tear the bread into large, roughly 2-inch chunks. After the initial 15 minutes of roasting, carefully flip the chicken pieces over using a thin metal fish spatula to loosen if needed. Nestle the bread chunks in between and around the chicken pieces on the same pan. Drizzle some olive oil over the bread pieces. Return to the oven and roast until the chicken is fully cooked through and the bread chunks are crisp and golden on the edges, about 15 to 20 minutes more.
4. Prepare the garlic-raisins oil. Meanwhile, in a small pot over medium-low heat, add the sliced garlic, 1/3 cup olive oil, golden raisins, and a big pinch of salt. Heat gently until the garlic just begins to sizzle, then immediately turn off the heat to prevent burning.
5. Finish the sauce. When ready to serve, add the chicken stock to the garlic oil mixture and bring it to a gentle simmer on the stove. Turn off the heat, season with freshly ground black pepper, then stir in the white wine vinegar (or lemon juice) and most of the fresh oregano leaves. The sauce should have a vinaigrette consistency.
6. Serve with sauce and garnish. Spoon the warm garlic-oregano sauce over the roasted chicken and croutons on the pan. Sprinkle with flaky salt and the remaining fresh oregano leaves for a fragrant and flavorful finish.

Notes

• Use bone-in, skin-on chicken pieces for juicier, more flavorful meat and crispy skin.
• Hearty breads like ciabatta, Pugliese, or sourdough hold up well to roasting and become nicely crisp without disintegrating.
• Be careful not to overcook the garlic in the oil to avoid bitterness; turn off the heat as soon as it starts sizzling.
• The sauce can be made ahead and warmed gently just before serving.
• Adjust vinegar or lemon juice amounts to taste for desired tanginess in the sauce.

Keywords: oregano garlic chicken, roasted chicken, big croutons, crispy bread, Mediterranean chicken recipe, garlic raisin sauce, oven-roasted chicken