Oregano-Garlic Chicken With Big Croutons
Updated June 9, 2025
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4bone-in, skin-on chicken thighs and 4 drumsticks (about 2¼ pounds)
- Salt and pepper
- ⅓cup olive oil, plus more for coating the chicken and for drizzling
- 1(1-pound) loaf hearty bread (such as ciabatta, Pugliese or sourdough)
- 6garlic cloves
- ⅓cup golden raisins
- ⅓cup chicken stock
- 2tablespoons white wine vinegar or lemon juice
- ¼cup fresh oregano leaves
- Flaky salt
Nutritional analysis per serving (4 servings)
927 calories; 53 grams fat; 11 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 10 grams polyunsaturated fat; 69 grams carbohydrates; 7 grams dietary fiber; 15 grams sugars; 43 grams protein; 1011 milligrams sodium
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
@Richard X Thank you so much for sharing this article about olive oil. It’s always great to learn something new.
Loved it! Great way to use up a semi-dried out sourdough loaf. Didn’t have the raisins but still came out five stars for our family - and toddler approved!
I made this for the second time tonight. I added fresh green beans to the roasting pan under the croutons. They were delicious baked in the chicken juices. Brussel sprouts would be good too.
This was insanely good, and the effort to reward ratio is off the charts. We don’t care for thighs so we used bone in skin on breasts. For the first half of the second 15 minute bake I put the oven on convection bake, which ensured crispy skin and crunchy edged croutons with tender insides. We used ciabatta to incredible results. The croutons are the best part! No one could get enough of them.
One of the best recipes in NYT for a weeknight meal. It was perfect as is.