Oregano-Garlic Chicken with Crispy Croutons and Raisin Vinaigrette Recipe
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.
- 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
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
- Preheat the oven. Heat the oven to 425 degrees Fahrenheit to prepare for roasting the chicken and bread.
- 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.
- 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.
- 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.
- 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.
- 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
