Baked Chicken Oreganata

  • Cooking time30
  • Prep time10
  • Servings4
recipe image Baked Chicken Oreganata

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, hopped

  • Calories270
  • Calories from Fat130
  • Total Fat15 g
  • Saturated Fat4 g
  • Trans Fat0 g
  • Polyunsaturated Fat4 g
  • Monounsaturated Fat5 g
  • Cholesterol175 mg
  • Sodium190 mg
  • Total Carbs2 g
  • Dietary Fiber0 g
  • Sugars0 g
  • Protein31 g
  • Calcium2 %
  • Iron10 %
  • Potassium370 mg
  • Omega-30.32 g
  • Omega-63.55 g
  • Vitamin C10 %
  • Vitamin A8 %

Instructions

  1. Preheat oven to 425°.
  2. 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).
  3. Combine Country Crock® Spread, lemon juice and garlic in small bowl; pour over chicken. Bake 30 minutes or until chicken is thoroughly cooked.
  4. Sprinkle chicken with lemon peel. Garnish, if desired, with chopped parsley.