Baked Chicken Oreganata
Cooking time30 min
Prep time10 min
Portions 4
Ingredients
- 8 bone-in, skinless chicken thighs (about 2 lbs.)
- 2 tsp. dried oregano leaves, crushed
- 1 large lemon
- 3 Tbsp. Country Crock® Spread
- 2 cloves garlic, chopped
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat oven to 425°.
- Sprinkle chicken with oregano. Arrange chicken in shallow 2-quart baking dish.
- Juice and grate lemon (you'll need 2 tablespoons juice and 1 tablespoon peel). Combine Country Crock® Spread, lemon juice and garlic in small bowl; pour over chicken.
- Bake 30 minutes or until chicken is thoroughly cooked.
- Sprinkle chicken with lemon peel. Garnish, if desired, with chopped parsley.
