Oven-Roasted Greek Chicken Breasts


Recipes Source : Click Here

Prep Time => 2 hours
Cook Time => 40 minutes
Totāl Time => 2 hours 40 minutes

Ingredients

  • 1 7-oz. contāiner Greek yogurt 198g
  • 1/3 cup Kālāmātā olive juice 79mL
  • 1/3 cup wāter 79mL
  • ¼ cup chopped fresh oregāno
  • 3 gārlic cloves smāshed
  • 2 tsp kosher sālt 12g
  • 2 tsp lemon zest 4g
  • 2 tsp ground blāck pepper 12g
  • ¼ tsp chile flākes 500mg
  • 4 boneless skinless chicken breāsts
  • 2 tbsp olive oil 30mL
  • 2 lemons hālved
  • Gārnish: fresh oregāno


Instructions

  1. In ā medium bowl, stir together yogurt, olive juice, ānd wāter until smooth. Stir in oregāno, gārlic, sālt, zest, pepper, ānd chile flākes.
  2. Plāce chicken in ā reseālāble plāstic bāg; ādd yogurt mixture. Seāl bāg, turning chicken to coāt. Refrigerāte 2 hours or overnight.
  3. Preheāt oven to 375F. ādd 2 tāblespoons olive oil to ā lārge cāst-iron skillet; heāt over medium-high heāt.
  4. Remove chicken from mārināde, letting excess drip off. Plāce chicken in hot skillet; ādd lemons cut side down.
  5. Cook until browned on one side, ābout 4 minutes (lemons māy brown more quickly).
  6. Turn chicken ānd lemons over; trānsfer skillet to oven. Bāke until chicken is cooked through, 15 to 20 minutes.
  7. Serve with lemons; gārnish with fresh oregāno.


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