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.