Oregano, lemon, garlic, glugs of olive oil ... these are just a few of the ingredients that make Greek food appealing. They match up with all sorts of other hero ingredients, from potatoes to seafood.
In this recipe, chicken gets a soak in a Greek marinade with all of those flavors and is roasted in the oven. You can use that time to putter around making a salad, and trying to get someone else to set the table.
Boneless chicken breasts with the skin left on have a few really good things going for them. One, the skin keeps the chicken moist. Two, the skin crisps up in the oven, and I know of few chicken-liking people who don't covet the skin. Three, the absence of the bone allows the chicken to cook more quickly. Boneless, skinless chicken breasts are also fine, and if you want to use bone-in chicken breasts, add another 15 to 20 minutes of cooking time.
Greek Roasted Chicken Breasts
1/4 cup olive oil
1 teaspoon minced garlic
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano
2 teaspoons kosher or coarse salt
½ teaspoon freshly ground black pepper
4 boneless skin-on chicken breasts (6 to 8 ounces each)
Lemon wedges to serve
In a large bowl, container or sturdy zipper-top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt and pepper. Stir or shake to combine thoroughly. Add the chicken, turn it to coat well, and then cover or seal and refrigerate for 12 to 48 hours.
Heat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up. Roast for about 25 minutes or until chicken reaches an internal temperature 165 degrees. Serve hot, warm or cold, with lemon wedges if desired.
Makes 4 servings.
Food on 07/04/2018