Monday, September 20, 2010

Greek Chicken (oven baked)

I love the simplicity of this chicken dish.  You mix everything in the 9 X 11 baking dish the night before.  As it sits skin side down overnight the flavors seep into the meat making it moist and flavorful every time.  We usually serve it with cous cous and a steamed vegetable.

4 bone in split chicken breasts
1/2 cup olive oil
juice of 2 lemons
3 -4 cloves of garlic, crushed or minced
3 t dried oregano
1/2 t kosher salt
1/2 t pepper

1.  Mix the olive oil and next 5 ingredients in a 9 X 11 baking dish.
2.  Place chicken in the dish, turning them in the marinade a few times.  I like to lift the skin and use my hands to spread some of the marinade underneath it.  Leave them skin side down in the dish.  Cover them and refrigerate overnight.
3.  The next day, bake them at 350 degrees for 30 minutes.  Flip and bake an additional 30-40 minutes.  I like to turn the broiler on high during the last 5 minutes to brown up the skins. Enjoy!

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