Greek Chicken

Sonja Overhiser

This Greek chicken recipe is an easy Mediterranean-style dinner with big flavor! Bake the chicken with tomatoes, lemon, and feta.

Ingredients 11

2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied into 4 cutlets
1 pint cherry tomatoes, sliced in half
¼ cup Castelvetrano or Kalamata olives, halved
3 garlic cloves, minced
1 small lemon, thinly sliced into rings
2 tablespoons olive oil, divided
1 teaspoon kosher salt , divided
Fresh ground black pepper
4 ounce block feta cheese
2 teaspoons dried oregano
Finely chopped fresh parsley or basil, for garnish

01
Preheat the oven to 425°F.
02
Place the chopped tomatoes, olives, garlic, and lemon slices in the bottom of a 9 x 13″ baking dish and mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground black pepper. Crumble the feta cheese into rough chunks and add it to the pan, tossing gently to combine.
03
Pat the chicken dry. If using breasts, slice them in half horizontally to make 4 thin cutlets (if you bought the chicken in cutlets, skip this step). Rub it with 1 tablespoon olive oil and ¾ teaspoon kosher salt , oregano and a few grinds fresh ground black pepper. Place it on top of the vegetables.
04
Place the pan in the oven and bake for 25 to 30 minutes until no longer pink in the center and the internal temperature is 165°F. Remove from oven and rest 5 minutes.
05
Spoon the vegetables over the chicken and garnish with chopped parsley. If desired, remove the lemon slices when serving (or you can eat them if you like!).

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