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Roasted Chicken Oreganato

No matter how little time you have for cooking, you needn't sacrifice taste or nutrition in the name of convenience. This delicious one-dish meal, which combines succulent roasted chicken with assorted tomatoes and potatoes, requires only 45 minutes of cooking time.

  • Servings: 6
Roasted Chicken Oreganato

Source: Martha Stewart Living, October 2002


  • 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


  1. 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 (3)

  • auntjojo27 2 Sep, 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

  • Val Jester 12 Jun, 2012

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

  • lisahb 28 Nov, 2007

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

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