I’ve been making this Chicken Oreganato dish for a long time and it’s high time that I added updated pictures to this old blog post. I love that I grow most of the ingredients it contains in my garden (I even raised my own meat chickens this year) so this is a real farm to table recipe. It’s quick to prep, but it does take a while to bake because of the skin, bone-in chicken pieces. We all love this one-dish meal and I recommend that you give it a try!
I originally found a similar recipe in a great freezer cookbook – Don’t Panic–More Dinner’s in the Freezer: A Second Helping of Tasty Meals You Can Make Ahead. We’ve made it several times and also frozen it as per the instructions in the book. But here’s the thing. Raw potatoes just don’t freeze well. So if you make this for the freezer, I recommend leaving the potatoes out of the bag you plan to freeze. The, just add them on cooking day! Super simple.
Chicken Oreganato for the Freezer
To make this easy, one dish meal, prep your veggies and throw them in a 9 x 13 baking dish.Mix fresh oregano with olive oil, salt and pepper.
Top with chicken and pour the olive oil and herbs on top. Bake at 400 degrees until the chicken is cooked, 1 hr 30 minutes for bone in chicken pieces, or about 40 minutes if you use boneless, skinless pieces.
Yields 4-6 servings
20 minPrep Time
1 hrCook Time
- 3 lbs cut chicken pieces
- 4 medium potatoes, cut into medium chunks
- 4 Roma or plum tomatoes, quartered
- 1 large onion, cut into medium chunks
- 1/3 c olive oil
- 1/4 c fresh oregano, coarsely chopped (or 2 tsp dried)
- 1 tsp salt, I recommend Real Salt
- 1/2 tsp. freshly ground pepper
- To make for the freezer just mix everything in a large bowl. Stir until it's all coated. Place chicken and veggies in a freezer bag. Freeze.
- Preheat oven to 450 degrees.
- Place chicken and veggies in a large roasting pan - put the chicken on top of the veggies (skin side up, if your meat has skin).
- Mix herbs and olive oil and pour over chicken and veggies.
- Roast until chicken juices run clear, about 1 1/2 hours for skinned chicken pieces, or less for boneless, skinless meat.
You can freeze this meal. I'm not crazy about freezing potatoes because they turn an awful shade of black, but everything else freezes quite nicely. If you'd like to freeze this meal, I recommend mixing everything together (except the potatoes) in a gallon ziplock. To cook, thaw., add fresh potatoes, and follow the baking instructions above.
If you don’t like bone-in chicken, you can also use skinless chicken breasts or thigh fillets. I’ve made it with fillets too and it’s also delicious. If you make it with the fillet pieces, decrease the cooking time by about half. The veggies will still be ready even in half the time.
Looking for more freezer meals? Here are some of my favorites!