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Baked Chicken Oreganata

  • Cooking time30 min
  • Prep time10 min
  • Portions 4
recipe image Baked Chicken Oreganata


  • 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


  1. Preheat oven to 425°.
  2. Sprinkle chicken with oregano. Arrange chicken in shallow 2-quart baking dish.
  3. 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.
  4. Bake 30 minutes or until chicken is thoroughly cooked.
  5. Sprinkle chicken with lemon peel. Garnish, if desired, with chopped parsley.