This classic Greek recipe is traditionally cooked on the grill and served kebab style. But roasting chicken breasts (or legs) in the oven when your grill is buried under snow is a fabulous option. Lovely with tzatziki dip, pita and all the fixings on the side, or made into a salad of sorts, it's a recipe made to be played with. The marinade is the secret ingredient! To make kebab-style, make the recipe but cube and skewer 4 boneless chicken breasts. Bake for 15 to 20 minutes. This recipe is great on a summer grill, too.
SOURCE: GREECE by Emily Lycopolus
4 large chicken breasts, skin on, bone in
1/4 cup Lemon olive oil
1/4 cup Garlic olive oil
1 tbsp grainy Dijon mustard
2 tbsp Apricot white balsamic
1 tbsp chopped parsley
2 tsp chopped fresh oregano (1/2 tsp dried will do in a pinch)
Pinch of ground cayenne pepper (or Aleppo)
Sea salt and freshly ground pepper to taste
Optional: 1 tsp grated lemon zest
Preheat oven to 400 degrees. Whisk together all ingredients. Slightly lift skin from chicken breasts before placing in large plastic Ziploc bag. Pour in marinade and close tightly. Marinate in fridge for 2 to 3 hours. Remove chicken from bag. Place chicken on rimmed baking tray lined with parchment for easy cleaning. Bake for 25 to 30 minutes until juices run clear. Serve with fresh Greek salad, pita and tzatziki.
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