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Baked Chicken Oreganata

  • Cooking time30 minutes
  • Prep time10 minutes
  • 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.
See nutrition infromation for fat, saturated fat and cholesterol content.