This lemony Greek baked chicken is easy to make. Just marinate the night before and bake the next day. It’s full of delicious lemon, oregano and garlic flavors of the Mediterranean.
So it’s a new year and I’m starting it off with some healthy recipes. Today’s is a lemony Greek baked chicken. I made this because I wanted to add some baked chicken to the freezable lunches I made for this week and it was very tasty! The marinade is simple, bright and full of lemon flavor resulting in a tasty but healthy chicken dish.
I made the marinade in the blender because I wanted to get all the juice out of the lemon. I peeled the lemons as well as zested one and threw it in the blender with some olive oil, garlic and spices. Lemons are not easy to peel. I learned that today. You can’t peel them like oranges so I cut off the ends and then cut them in half. From there I cut away the peels as best as I could. If you don’t want to go through all this trouble you can just use the juice but make sure you juice them well.
Place your chicken breasts in a container for marinating or ziplock bag and pour your marinade over them. I love this container for marinating fish and meat. I inherited it from my mother. It comes in handy because we often brine large pieces of salmon to make our smoked salmon recipe. It would be much harder to do that in a ziplock bag so that is why I like it so much. But for this recipe if you don’t have one, just use a ziplock bag. Also you can marinate it overnight or you can do it first thing in the morning to eat in the evening. I would suggest at least 4-5 hours.
Pop it in the oven for about 30 minutes. If it’s not as brown as you like (mine wasn’t) set it under the broiler for a few minutes. Try not to over cook this if you are freezing for your lunches.
And that is all there is to this lemony Greek baked chicken. As I said I made this for my lunches but it made so much I even froze some for soup as well. I hope you enjoy this dish and if you know a better way to peel a lemon, please drop me a comment and let me know. 😉
Nutrition per serving: cals = 333 / fat= 14.7g / carbs= 0.7g / protein = 47.1g (Please note, this calculation is based on getting 3 servings per chicken breast. The chicken pieces I used were very larger and so I determined it to be 12 servings for my freezable lunch post. Please use this nutritional information as a guide.)
Lemony Greek Chicken Bake
- zest of 1 lemon
- 3 lemons peeled
- 2 large cloves of garlic
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1/2 cup olive oil
- 4 chicken breasts
In a blender add your lemons, zest, garlic and spices.
Blend on high.
Lay your chicken breasts in a <strong><a href="http://www.amazon.com/gp/product/B004LBY0XM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004LBY0XM&linkCode=as2&tag=wildviolethyme&linkId=GZK4JTN2TLG6QW2T" target="_blank" rel="nofollow">container for marinating</a></strong><img style="border: none !important; margin: 0px !important;" src="http://ir-na.amazon-adsystem.com/e/ir?t=wildviolethyme&l=as2&o=1&a=B004LBY0XM" alt="" width="1" height="1" border="0" /> or ziplock bag.
Pour over the marinade, cover or seal. Refrigerate overnight or for at least 4 hours.
Preheat oven to 375.
Place the chicken in a baking dish and pour marinade over top.
Bake for 30 minutes.
Broil for 4 or until the tops are browned. Make sure the chicken is cooked.
Let set for 5 minutes or so.
Please note some of the links in this post are Amazon affiliate links. If you purchase the product through the link, I get a small commission at no extra cost to you. I only promote products I truly love and use all the time so if you end up purchasing one of them, thank you very much! 😉