Past Recipes
Chicken Oreganata

Chicken Oreganata with Arugula and Pepperoncini

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Once again, nonna saves the day. Here, Chef Giuseppe is sharing his grandmother’s recipe for oreganata dressing—just blend oregano, garlic, lemon juice, Parmesan, and olive oil, then drizzle it over roasted chicken thighs. The combination of crispy skin and tangy dressing will have you swooning. On the side, a salad of arugula, pepperoncini, red onion, and tomatoes provides balance and a pop of color.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 680
  • Protein 59g
  • Total Carb 20g
  • Total Fat 41g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken thighs
    • 4
    • chicken thighs
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • lemon
    • 1
    • lemon
  • red onion
    • 1
    • red onion
  • balsamic vinegar
    • 1 1/2 tablespoon
    • balsamic vinegar
  • garlic
    • 2 cloves
    • garlic
  • dried Mexican oregano
    • 1 teaspoon
    • dried Mexican oregano
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • baby arugula
    • 3 ounces
    • baby arugula
  • sliced pepperoncini
    • 1/4 cup
    • sliced pepperoncini

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Roast chicken thighs

    Roast chicken thighs

    Preheat oven to 450°F. Line a baking sheet with foil. Pat chicken dry with paper towel and place on prepared baking sheet. Season all over with ½ teaspoon salt and pepper as desired, then arrange skin-side up. Roast until beginning to brown, 20-23 minutes (it will finish cooking in Step 4).

  2. Prepare ingredients

    Prepare ingredients

    While chicken roasts, rinse all produce. Halve tomatoes. Halve lemon. Peel onion, halve, and thinly slice. In a large bowl, whisk together balsamic vinegar and 2 tablespoons olive oil until fully combined. Add onion to bowl, stir to coat, and set aside to marinate at room temperature until Step 5.

  3. Make oreganata dressing

    Make oreganata dressing

    Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Transfer to a small bowl, then add dried oregano, Parmesan, juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper. Whisk until fully combined. Save remaining lemon to brighten a glass of water.

  4. Finish chicken oreganata

    Finish chicken oreganata

    After 20-23 minutes of chicken roasting, remove from oven. Spoon 2 tablespoons oreganata dressing over chicken thighs. Continue roasting until skin is crisp and golden and chicken is cooked through and no longer pink, 5-7 minutes more.

  5. Finish salad

    Finish salad

    While chicken finishes roasting, pat arugula dry with paper towel and add to bowl with onion, along with pepperoncini and tomatoes. Season with ¼ teaspoon salt and pepper as desired and toss to coat.

  6. Plate chicken oreganata

    Plate chicken oreganata

    Divide chicken oreganata and salad between serving plates. Spoon remaining oreganata dressing over chicken. Buon appetito!

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