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Easy Baked Chicken and Vegetables Oreganata Recipe

Easy Baked Chicken and Vegetables Oreganata

Tender lemon-garlic chicken is baked with oregano, Parmesan breadcrumbs, potatoes, carrots, zucchini, and onion for a flavorful one-pan dinner. The vegetables roast until tender while the chicken develops a golden, savory topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Vegetables
  • 1 1/2 pounds Boneless, skinless chicken thighs or breasts
  • 1 pound Small yellow or red potatoes, halved
  • 3 Medium carrots, peeled and cut into 1-inch pieces
  • 1 Medium zucchini, cut into 1-inch pieces
  • 1 Medium red or yellow onion, cut into wedges
Seasoning and Topping
  • 1/4 cup Olive oil, divided
  • 3 tablespoons Fresh lemon juice
  • 4 Garlic cloves, minced
  • 1 1/2 teaspoons Dried oregano
  • 1 teaspoon Kosher salt, plus more for vegetables if needed
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 cup Italian-seasoned breadcrumbs or panko
  • 1/4 cup Finely grated Parmesan cheese
Garnish
  • 2 tablespoons Chopped fresh parsley, optional
  • As needed Lemon wedges

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Lightly oil a large rimmed baking sheet or shallow roasting pan so the vegetables and chicken have plenty of room to roast.
  2. Toss the potatoes, carrots, and onion with 2 tablespoons olive oil, about 1/2 teaspoon kosher salt, and a little black pepper. Spread them across the prepared pan and roast for 15 minutes.
  3. In a small bowl, stir together the remaining 2 tablespoons olive oil, lemon juice, minced garlic, dried oregano, remaining salt, and black pepper. This mixture becomes the aromatic coating for the chicken.
  4. Add the zucchini to the partially roasted vegetables. Place the chicken on the pan and spoon or brush the lemon-garlic mixture over each piece.
  5. Combine the breadcrumbs and Parmesan in a small bowl. Sprinkle the mixture over the chicken and press gently so the topping adheres.
  6. Bake for another 25–35 minutes, depending on the thickness of the chicken. Continue baking until the vegetables are tender and the chicken reaches 165°F in the thickest part.
  7. Let the chicken rest for 5 minutes before serving. Sprinkle with parsley and serve hot with lemon wedges.

Notes

Roast the potatoes, carrots, and onion before adding zucchini and chicken so the dense vegetables have a head start. Use a shallow, uncrowded pan for better browning and air circulation. Panko creates a crisper topping than fine breadcrumbs, and chicken thighs remain especially moist during roasting.