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Gallery Roasted Chicken Oreganato Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 1/2 pounds chicken, cut into 10 serving pieces 4 medium Yukon gold potatoes, scrubbed and cut into medium-size chunks 4 plum tomatoes, cut into medium-size chunks 1 large onion, cut into medium-size chunks 1/4 cup extra-virgin olive oil 1/4 cup fresh oregano leaves, coarsely chopped 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper

Gallery Roasted Chicken Oreganato

Recipe Summary Servings: 6

Roasted Chicken Oreganato

Roasted Chicken Oreganato

Roasted Chicken Oreganato

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 1/2 pounds chicken, cut into 10 serving pieces 4 medium Yukon gold potatoes, scrubbed and cut into medium-size chunks 4 plum tomatoes, cut into medium-size chunks 1 large onion, cut into medium-size chunks 1/4 cup extra-virgin olive oil 1/4 cup fresh oregano leaves, coarsely chopped 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper

Directions

Preheat oven to 450 degrees with rack in upper third. Combine the chicken, potatoes, tomatoes, and onion in a large roasting pan. Add the olive oil, oregano, salt, and pepper; toss to combine. Arrange the chicken, skin-side up, over the top of the vegetables. Roast until the juices run clear and a thermometer inserted in the thickest part of the thigh registers 170 degrees, about 45 minutes.

Reviews (4)

 Add Rating & Review     27 Ratings   5 star values:        9    4 star values:        6    3 star values:        8    2 star values:        2    1 star values:        2

Reviews (4)

Add Rating & Review     27 Ratings   5 star values:        9    4 star values:        6    3 star values:        8    2 star values:        2    1 star values:        2

Add Rating & Review

27 Ratings 5 star values: 9 4 star values: 6 3 star values: 8 2 star values: 2 1 star values: 2

27 Ratings 5 star values: 9 4 star values: 6 3 star values: 8 2 star values: 2 1 star values: 2

27 Ratings 5 star values: 9 4 star values: 6 3 star values: 8 2 star values: 2 1 star values: 2

  • 5 star values: 9 4 star values: 6 3 star values: 8 2 star values: 2 1 star values: 2

    Martha Stewart Member     Rating: 5.0 stars       06/11/2020   I believe Martha put this recipe out in 2007 and it has been a favorite of my family for all these years. I make it at least one a month. Sometimes I will use chicken thighs other times chicken breasts with skin and rib meat. If you use skinless chicken you need to watch it carefully so the meat does not dry out. Happy cooking!  

Martha Stewart Member     Rating: 5 stars       06/19/2018   Instant family favorite! Instant family favorite! It's very simple, only five ingredients, all easily available. toss everything in the oven. You have extra time to prepare salad while you wait. Perfect weeknight dinner.;)  

Martha Stewart Member     Rating: Unrated       09/02/2012   I use split chicken breasts because we do not like dark meat. I reduce the temp to 425 and cook for 1 hour. I also drain the cooking liquid that accumulates in the bottom of the pan after 1/2 hour. LOVE IT and it has become a staple for my whole family including cousins  

Martha Stewart Member     Rating: Unrated       06/12/2012   I added minced garlic and tiny crimini mushrooms, and cooked it about 10 minutes longer than suggested. It was really, really tasty!  

Martha Stewart Member     Rating: Unrated       11/28/2007   I often throw in seasonal root vegetables like sweet potatoes, turnips or parsnips. A handful of grape tomotoes work well too.

    Martha Stewart Member

    Rating: 5.0 stars 06/11/2020

I believe Martha put this recipe out in 2007 and it has been a favorite of my family for all these years. I make it at least one a month. Sometimes I will use chicken thighs other times chicken breasts with skin and rib meat. If you use skinless chicken you need to watch it carefully so the meat does not dry out. Happy cooking!

Rating: 5.0 stars

Rating: 5 stars 06/19/2018

Instant family favorite! Instant family favorite! It’s very simple, only five ingredients, all easily available. toss everything in the oven. You have extra time to prepare salad while you wait. Perfect weeknight dinner.;)

Rating: 5 stars

Rating: Unrated 09/02/2012

I use split chicken breasts because we do not like dark meat. I reduce the temp to 425 and cook for 1 hour. I also drain the cooking liquid that accumulates in the bottom of the pan after 1/2 hour. LOVE IT and it has become a staple for my whole family including cousins

Rating: Unrated

Rating: Unrated 06/12/2012

I added minced garlic and tiny crimini mushrooms, and cooked it about 10 minutes longer than suggested. It was really, really tasty!

Rating: Unrated 11/28/2007

I often throw in seasonal root vegetables like sweet potatoes, turnips or parsnips. A handful of grape tomotoes work well too.

All Reviews for Roasted Chicken Oreganato

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Chicken Oreganato

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest