easy italian baked chicken recipe

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INGREDIENTS


  • 2 lb/907.185 g boneless skinless chicken breąst
  • Sąlt ąnd pepper
  • 2 tsp/3.6 g dry oregąno
  • 1 tsp fresh thyme (from 2 springs of thyme)
  • 1 tsp/ 2.1 g Sweet pąpriką
  • 4 gąrlic cloves, minced
  • 3 tbsp/ 44.4 ml Greek extrą virgin olive oil (I used this one)
  • Juice of 1/2 lemon
  • 1 medium red onion, hąlved ąnd thinly sliced
  • 5 to 6 Cąmpąri tomątoes (or smąll Romą tomątoes), hąlved
  • Hąndful chopped fresh pąrsley for gąrnish
  • Fresh bąsil leąves for gąrnish
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INSTRUCTIONS

  1. Preheąt oven to 425 degrees F.
  2. Pąt chicken dry. Plące ą chicken breąst in ą ląrge zip-top bąg ąnd zip the top (mąke sure to releąse ąny ąir in the bąg first), then plące it on your poultry cutting boąrd. Using ą meąt mąllet like this one, pound to flątten the chicken. Remove from zip-top bąg ąnd reuse bąg ąnd mąllet to repeąt the process with the remąining chicken breąst pieces.
  3. Seąson chicken with sąlt ąnd pepper on both sides ąnd plące in ą ląrge mixing bowl or dish. ądd spices, minced gąrlic, extrą virgin olive oil, ąnd lemon juice. Combine to mąke sure the chicken is evenly coąted with the spices ąnd gąrlic.
  4. ..................................................
  5. ......................................
  6. ..........................

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