By now you will have undoubtedly noticed that I love two things: lemon and garlic. So it comes as no surprise that I have made them the stars of this delicious roasted chicken. With Mediterranean food on the brain, I wanted to make something that I could use multiple ways.
The bright, tart taste of lemon, zesty punch of garlic, and Greek herbs are a match made in heaven!
The lemon juice and olive oil in this dead-easy marinade help keep the chicken moist as it slowly roasts. I suggest using a grill pan, but a casserole dish or other pan would work just fine. Marinate overnight for the best lemon infusion, or for 1-2 hours if you’re pressed for time–just remember to perforate the chicken breasts to speed up the process!
Juicy with the right amount of herbs, this chicken is perfect on its own with a side of orzo, rice, or potatoes. If you make a little extra, as I did, tear it into pieces for wraps, salads, or freeze it for future uses. Stay tuned for a delicious redux!
Lemony, Greek-style chicken
2 bone-in, skinless chicken breasts
1 tbsp. extra-virgin olive oil
3 garlic cloves, minced
1 tbsp. dried oregano
1/2 tsp. dried thyme
1 lemon, juiced
1/2 tsp. each salt & pepper
- In a glass or non-reactive bowl, combine olive oil, garlic, oregano, thyme, lemon juice, and salt & pepper. Coat chicken breasts in marinade and refrigerate at least one hour, or up to overnight.
- Preheat oven to 450°F. Spray or brush a grill pan with vegetable oil.
- Bake chicken breasts for 35-45 minutes, or until juices run clear.