Source: japantoday.com
This is a delightful twist on chicken, I am a fan of chicken served in every imaginable way although I am particularly fond of fried chicken. I have never had chicken done up with a Greek marinade.
I enjoy many Greek foods but I have never connected chicken with Greek cuisine. Mostly their dishes contain lamb or beef. Have you ever heard of a chicken gyros.
This recipe calls for the use of chicken breasts with the skin on rather than skinless. The skin aids in retaining the moisture although the trend of our health conscious society thinks that the skin is unhealthy because of its fat content. The skin will also help to trap the marinade and intensity the flavors of the herbs while the chicken it cooked.
GREEK ROASTED CHICKEN BREASTS
INGREDIENTS
1/4 cup olive oil
1 teaspoon minced garlic
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano
2 teaspoons coarse salt
½ teaspoon freshly ground black pepper
4 boneless skin-on chicken breasts (170-180 grams each)
Lemon wedges to serve
DIRECTIONS
In a large bowl, container or sturdy zipper-top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt and pepper. Stir or shake to combine thoroughly. Add the chicken, turn it to coat well, and then cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days).
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up. Roast for about 25 minutes until cooked though. Serve hot, warm or cold, with lemon wedges if desired.
Notes:
I would recommend to allow the chicken to marinate for the full 2 days. The taste of the herbs is more intense and chicken is a pretty bland meat. To help the marinade, I made some shallow cuts in the chicken to increase its surface area.
Some side dishes that keeps up the Greek theme of the meal is orzo and a side salad will give the plate some color.
Source: japantoday.com
