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Baked Chicken Oreganata

  • Cooking time30 min
  • Prep time10 min
  • Recipe serves 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
Calories from Fat130.00
Total Fat15.00 g
Saturated Fat4.000 g
Trans Fat0.000 g
Polyunsaturated Fat4.000 g
Monounsaturated Fat5.000 g
Cholesterol175 mg
Sodium190 mg
Total Carbs2.00 g
Dietary Fiber0.0 g
Sugars0.00 g
Protein31.00 g
Calcium2 %
Iron10.00 %
Potassium370.000 mg
Omega-30.32 g
Omega-63.55 g
Vitamin C10.0 %
Vitamin A8.0 %


  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.