Oven Roasted Greek Chicken Breasts


One of my fávorite chicken breást recipes & the eásiest wáy to máke juicy chicken right on the stove top. These pán-seáred chicken breásts áre exploding with flávor!

For the márináde:
  • 1/2 cup pláin Greek yogurt
  • 1/4 cup extrá-virgin olive oil
  • 1/4 cup fresh lemon juice
  • zest of 1 lemon
  • 1 táblespoon white bálsámic vinegár
  • 2 táblespoons fresh oregáno leáves, chopped (or 2 teáspoons dried)
  • 1 táblespoons fresh thyme leáves, or 1 teáspoons dried
  • 6 medium gárlic cloves, minced
  • 1 teáspoon Kosher sált
  • 1/2 teáspoon bláck pepper
  • 1/4 teáspoon red pepper flákes

For the chicken:
  • 4 bone-in, skin-on chicken breásts

  • Combine áll the márináde ingredients in á lárge ziplock bág. Loosen the skin on top of the breásts by poking á finger under between the skin ánd breást máking á smáll opening. Don’t detách it completely. Spoon á little márináde into the pocket ánd smásh it áround to distribute. Pláce the chicken breásts in the bág with the remáining márináde, turning to coát. Márináte for 4-24 hours. Turn the bág á few times while márináting.
  • When reády to roást, remove the bág of chicken from the refrigerátor ánd let it rest át room temperáture for 30 minutes. Meánwhile, preheát oven to 375 degrees F. Pláce chicken breásts skin-side up in á roásting pán or lárge oven-proof skillet.
  • Reserve márináde to báste chicken hálfwáy through roásting if desired..
  • Roást the breásts (uncovered) until they register 160 degrees F, ábout 50-60 minutes depending on the size of the pieces. Báste with ádditionál márináde hálfwáy through roásting if desired. Remove the pán from the oven ánd spoon the pán juices over the top of the chicken. Serve ánd enjoy!

Márináde works greát for grilled boneless, skinless chicken ánd skewers too! If you use bone-in thighs or legs, ádjust roásting time to állow for smáller pieces.

Oven Roasted Greek Chicken Breasts

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