A Sunday chicken is a dinner tradition worth celebrating. But if you're looking for add a little flavor, we recommend going Mediterranean.
A 2 hour marinade gives this baker plenty of tenderness and flavor, and a combo of baking and broiling ensures crispy skin without overcooking. But the real secret to this chicken's moist tenderness is to baste while it's cooking.
We recommend serving it with a big bowl of fresh-made tzatziki sauce and a big salad.
- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 2 hrs 45 mins
Ingredients
- 1/2 c.
olive oil
- 1 tbsp.
lemon zest, plus 1/2 cup lemon juice, plus wedges, for garnish
- 4
cloves garlic, chopped
- 2 tbsp.
chopped fresh flat-leaf parsley
- 1 tbsp.
dried Greek oregano
-
Kosher salt and freshly ground black pepper
- 6
boneless, skinless chicken breasts (about 2 pounds)
-
Fresh oregano, for garnish
Directions
-
- Step 1Stir together oil, lemon zest and juice, garlic, parsley, and dried oregano in a shallow broiler-proof baking dish. Season with salt and pepper. Add chicken and turn to coat. Cover and refrigerate 2 hours.
- Step 2Preheat oven to 450°F. Bake, basting with pan juices two times, until an instant-read thermometer inserted in the thickest part registers 165°F, 20 to 25 minutes. Switch oven to broil and broil until golden brown, 1 to 2 minutes. Let rest 10 minutes before slicing. Serve garnished with fresh oregano and lemon wedges alongside.
Ashley Strickland Freeman is an award-winning food stylist, culinary producer, recipe developer, author, editor, and food photographer based in Charleston, SC. Her third cookbook, The Duke's Mayonnaise Cookbook was published in June 2020. Ashley plans to launch her new blog, Little Black Skillet, in June 2023.
from What to Cook https://ift.tt/skhRyIY