Baked Greek Chicken Breasts

Greek flavored roasted chicken breast on plate with salad and couscous.

5 from 1 vote

Baked Greek Chicken Breasts

Greek roasted chicken breasts marinated with oil, lemon, garlic, and oregano — juicy, flavorful, and perfect for an easy Mediterranean-inspired dinner,

Prep Time10

Cook Time20

Marinating Time12

Total Time12 30

Course: Main Course

Cuisine: Greek, Mediterranean

Diet: Gluten Free

Servings: People

Author: Katie Workman

Equipment

Zipper Top Bag

Ingredients

¼ cup olive oil
1 teaspoon minced garlic
1 tablespoon fresh lemon juice
2 teaspoons red wine vinegar
2 teaspoons dried oregano
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 bone-in, skin-on chicken breasts (about 8 ounces each)
Lemon wedges (to serve)

Instructions

In a large bowl, container, or sturdy zipper-top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt, and pepper. Stir to combine thoroughly, add the chicken, turn to coat well, then cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days!).
Preheat the oven to 425 F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up. Roast for about 45 minutes until cooked through. Serve hot, warm, or cold.

Notes

For a more elegant presentation, use boneless skin-on chicken breasts. These are not so easy to find pre-packaged in the supermarket, but you can ask the butcher to cut the bones out for you. You can do it yourself with a steady hand and a very sharp knife, but feel no shame if this isn’t within your comfort zone.

Make Ahead and Storage

Feel free to marinate the chicken for up to 2 days ahead of time for maximum flavor and tenderness.

Store the cooked chicken in an airtight container in the fridge for up to 5 days.

Nutrition