Rosemary Chicken Oreganata

Elevate your weeknight dinner game with this Rosemary Chicken Oreganata, a dish that combines classic Italian flavors with crisp, golden perfection. Succulent bone-in, skin-on chicken thighs are marinated in a zesty blend of olive oil, lemon juice, garlic, and fresh rosemary, then topped with a savory breadcrumb mixture infused with Parmesan cheese and dried oregano. As it bakes, the chicken becomes irresistibly tender, while the herbed crust browns to a delightful crunch. A touch of chicken stock keeps everything moist and flavorful, and a sprinkle of fresh parsley adds a bright, aromatic finish. Perfect for family meals or entertaining guests, this simple yet elegant recipe pairs beautifully with roasted vegetables or a fresh side salad for a complete meal. Ready in under an hour, it’s a fuss-free way to bring bold, comforting flavors to your table.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 2 sprigs Fresh rosemary
• 2 teaspoons Dried oregano
• 4 cloves Garlic cloves (minced)
• 3 tablespoons Lemon juice
• 4 tablespoons Olive oil
• 1 cup Breadcrumbs (preferably panko)
• 0.5 cup Grated Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chicken stock (optional, for moistening)
• 2 tablespoons Fresh parsley (chopped for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with paper towels and place them skin-side up in a baking dish large enough to fit them in a single layer.

Step 3

Season the chicken evenly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 4

In a small bowl, combine the olive oil, lemon juice, minced garlic, and the leaves from one sprig of rosemary. Whisk until well mixed.

Step 5

Pour the olive oil mixture over the chicken, rubbing it in to coat each piece thoroughly.

Step 6

In another bowl, mix together the breadcrumbs, Parmesan cheese, dried oregano, and the leaves from the second rosemary sprig, chopped finely.

Step 7

Sprinkle the breadcrumb mixture generously over the chicken, pressing lightly so it adheres to the surface.

Step 8

Drizzle 1-2 tablespoons of additional olive oil over the breadcrumb topping to help it brown during baking.

Step 9

If desired, add 2 tablespoons of chicken stock to the bottom of the baking dish to keep the chicken moist.

Step 10

Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the breadcrumb topping is golden and crispy.

Step 11

Remove from the oven and let the chicken rest for 5 minutes.

Step 12

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	1217.8 grams (1217.8g)

Amount per serving	% Daily Value*
Calories	3005

Total Fat 212.00g	272%
Saturated Fat 57.10g	286%
Polyunsaturated Fat 5.30g
Cholesterol 769mg	256%
Sodium 4776mg	208%
Total Carbohydrate 93.70g	34%
Dietary Fiber 7.10g	25%
Total Sugars 10.10g
Protein 194.50g	389%

Vitamin D 0IU	0%
Calcium 719mg	55%
Iron 16mg	87%
Potassium 1956mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 25.4%

Carbs: 12.2%