Oven Roasted Greek Chicken Breasts
Oven Roasted Greek Chicken BreastsCourse: Main Course
- For the Marinade
6 medium garlic cloves, minced
2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried)
½ cup plain Greek yogurt
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
zest of 1 lemon
1 teaspoon Kosher salt
1 tablespoon white balsamic vinegar
1 tablespoons fresh thyme leaves, or 1 teaspoons dried
½ teaspoon black pepper
¼ teaspoon red pepper flakes
- For the Chicken
4 bone-in, skin-on chicken breasts
- In a large ziplock bag, combine all the marinade ingredients. Loosen the skin on top of the breasts by poking a finger under between the skin and breast making a small opening. Place the chicken breasts in the bag with the remaining marinade, turning to coat. Marinate for 4-24 hours. Turn the bag a few times while marinating.
- When ready to roast, remove the bag of chicken from the refrigerator and let it rest at room temperature for 30 minutes. Meanwhile, preheat oven to 375 F. Place chicken breasts skin-side up in a roasting pan or large oven-proof skillet.
- Reserve marinade to baste chicken halfway through roasting if desired..
- Roast the breasts (uncovered) until they register 160 F, about 50-60 minutes depending on the size of the pieces. Baste with additional marinade halfway through roasting if desired. Remove the pan from the oven and spoon the pan juices over the top of the chicken. Serve and enjoy!