Oregano-Garlic Chicken With Big Croutons
Updated June 8, 2025
Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2¼ pounds)
Salt and pepper
⅓ 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
⅓ cup golden raisins
⅓ cup chicken stock
2 tablespoons white wine vinegar or lemon juice
¼ cup fresh oregano leaves
Flaky salt
Nutritional analysis per serving (4 servings)
69 grams carbs; 251 milligrams cholesterol; 1097 calories; 32 grams monosaturated fat; 13 grams polyunsaturated fat; 15 grams saturated fat; 66 grams fat; 7 grams fiber; 1073 milligrams sodium; 56 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees.
- Step 2
On a sheet pan, pat the chicken dry, season it all over with salt and pepper and rub with enough olive oil to coat each piece thoroughly. Arrange the pieces so they are spaced evenly in the pan with the thighs skin-side down. Roast for 15 minutes. Meanwhile, tear the bread into large (about 2-inch) chunks.
- Step 3
When the chicken has roasted for 15 minutes, flip the chicken pieces over (use a thin metal fish spatula to help loosen them if they stick) and nestle the bread chunks in between and around the chicken. Drizzle some olive oil over the bread. Roast until chicken is cooked through and the bread chunks are crisp and lightly golden on the edges, 15 to 20 minutes.
- Step 4
Meanwhile, slice the garlic thinly, then add to a small pot with ⅓ cup olive oil, the raisins and a big pinch of salt. Heat over medium-low and once the garlic starts to sizzle, turn off the heat.
- Step 5
When ready to serve, add the stock to the garlic oil, bring to a simmer and turn off the heat. Season with black pepper, then stir in the vinegar and most of the oregano leaves — the consistency will be like a vinaigrette. Spoon the sauce over the chicken and croutons. Sprinkle with some flaky salt and the remaining oregano leaves.
Private Notes
Comments
From the North American Olive Oil Association: https://www.aboutoliveoil.org/can-i-cook-with-olive-oil-at-temperatures-beyond-its-smoke-point
Throw a handful of arugula in with the bread once it’s all out of the oven, and you have yourself a weeknight version of the famed roast chicken served by Zuni Cafe in San Francisco.
@Richard X Thank you so much for sharing this article about olive oil. It’s always great to learn something new.
This recipe is the BOMB! So quick & easy to make, and that sauce! It soaks into the bread and THAT'S when you realize you didn't put enough bread in the pan. Well, I made it again tonight for a friend. I made sure I put plenty of bread on the sheet pan & she had lots of bread to soak up all that delicious sauce. This is now in my permanent rotation. Thanks, Christian! It's excellent!
This was really delicious and easy to make. The only change was cranberries for raisins. Highly recommend.
Simple and delicious1