Baked Greek Chicken

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There are many ways to dress up chicken with sauces or herbs. My Baked Greek Chicken marinates in a blend of olive oil, lemon juice, oregano and other ingredients, giving it a fresh but herbaceous taste that pairs well with roasted vegetables, a green salad, or pasta. I like to serve my chicken with a side of lemony Orzo Pasta Salad.

Cooking Level

FOUNDATIONAL | Beginner | Intermediate | Advanced

Yield: 2 servings

Author: Karyn Shalda, Cooking to the Point

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Baked Greek Chicken

This versatile chicken recipe is great eaten as the main course, or cut up and put into a Greek salad.

Prep time: 5 MinCook time: 20 MinInactive time: 30 MinTotal time: 55 Min

Ingredients

• 6 Chicken Thighs (or 2 Chicken Breasts)
• 1 T olive oil
• 1 t pepper
• 1 t salt
• 1 T oregano
• 2 t basil
• 1 T lemon juice (fresh or bottled)

Instructions

1. In a gallon-size ziploc bag, combine the chicken thighs (or breasts), 1 T olive oil, 1 t pepper, 1 t salt, 1 T oregano, 2 t basil and 1 T lemon juice.
2. Seal the bag and massage the chicken to coat evenly with the lemon juice, olive oil, and spices.
3. Place in the fridge and marinate for 30 minutes or up to 12 hours.
4. Preheat oven to 400 degrees Fahrenheit.
5. Line a baking sheet with foil or parchment paper, and empty the contents of the gallon bag onto the baking sheet.
6. Arrange the chicken thighs (or breasts) evenly on the sheet, and bake for 20 minutes or until the internal temperature reads 165 degrees Fahrenheit.
7. Serve warm. Enjoy!

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