Greek Chicken
This flavorful technique makes applause-worthy chicken!
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A Sunday chicken is a dinner tradition worth celebrating. But if you're looking for add a little flavor, we recommend going Mediterranean.
A 2 hour marinade gives this baker plenty of tenderness and flavor, and a combo of baking and broiling ensures crispy skin without overcooking. But the real secret to this chicken’s moist tenderness is to baste while it’s cooking.
We recommend serving it with a big bowl of fresh-made tzatziki sauce and a big salad.
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 2 hrs 45 mins
Ingredients
- 1/2 c.
olive oil
- 1 tbsp.
lemon zest, plus 1/2 cup lemon juice, plus wedges, for garnish
- 4
cloves garlic, chopped
- 2 tbsp.
chopped fresh flat-leaf parsley
- 1 tbsp.
dried Greek oregano
Kosher salt and freshly ground black pepper
- 6
boneless, skinless chicken breasts (about 2 pounds)
Fresh oregano, for garnish
Directions
- Step 1Stir together oil, lemon zest and juice, garlic, parsley, and dried oregano in a shallow broiler-proof baking dish. Season with salt and pepper. Add chicken and turn to coat. Cover and refrigerate 2 hours.
- Step 2Preheat oven to 450°F. Bake, basting with pan juices two times, until an instant-read thermometer inserted in the thickest part registers 165°F, 20 to 25 minutes. Switch oven to broil and broil until golden brown, 1 to 2 minutes. Let rest 10 minutes before slicing. Serve garnished with fresh oregano and lemon wedges alongside.
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