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Keto Dinner

Oregano Chicken

This baked oregano chicken has become a weeknight staple in my kitchen. It’s rich with butter and lemon, infused with Italian herbs, and turns a simple bird into something truly comforting. Best of all, it fits right into a keto lifestyle without any complicated steps. I love how the chicken stays juicy under the buttery coating, and the smell of oregano fills the house.

10 min Prep time 60 min Cook time 70 min Total time 4 Servings 350 Calories
Oregano Chicken

Ingredients

  • /4 cup unsalted butter, melted
  • envelope sugar-free Italian dressing mix
  • tablespoons lemon juice
  • lbs bone-in chicken pieces
  • tablespoon dried oregano

Instructions

  1. Step 1

    Preheat your oven to 350°F. I start by melting the butter and stirring in the Italian dressing mix and lemon juice until well combined. Arrange the chicken pieces in a single layer inside an ungreased 13x9-inch baking dish. Pour the buttery mixture evenly over the chicken, making sure every piece is coated. Cover the dish tightly with foil and bake for 45 minutes. Then, uncover and carefully baste the chicken with the pan drippings. Sprinkle the dried oregano generously across the top. Return to the oven and bake for another 15–20 minutes, until the skin is golden and the juices run clear when pierced. I like to check the thickest part with a thermometer—it should read at least 165°F. Let it rest a few minutes before serving. Spoon any remaining pan sauce over the chicken for extra richness.

Chef's Tip

I always use a sugar-free dressing mix to keep the carbs in check; you can even make your own with garlic powder, onion powder, and dried herbs. For extra crisp skin, broil for the last 2 minutes.

Storage Tips

Refrigerate leftovers within two hours in a sealed container. Reheat in a 300°F oven to recrisp the skin, or microwave briefly for faster meals.

Variation Tips

Try swapping the oregano for fresh thyme or rosemary. Pair with sautéed spinach or creamy cauliflower mash for a heartier plate.

Frequently Asked Questions