Greek flavours elevate simple roasted chicken breasts
Oregano, lemon, garlic, glugs of olive oil ... these are just a few of the ingredients that make Greek food so appealing.
They match up well with all sorts of other hero ingredients, from potatoes to chicken to seafood.
In this recipe, chicken gets a nice soak in a Greek marinade, with all of those delicious flavours, and then is simply roasted in the oven. You can use that time to putter around making a salad, and trying to get someone else to set the table.
Try serving them up with some simply cooked millet or orzo, and a very lightly dressed baby greens salad.
Boneless chicken breasts with the skin left on have a few really good things going for them. One, the skin keeps the chicken moist as it cooks. Two, the skin crisps up in the hot oven — and I know of few chicken lovers who don’t covet the crispy skin. Three, the absence of the bone allows the chicken to cook more quickly than bone-in chicken.
Boneless chicken breasts with the skin are not always easy to find prepackaged in the supermarket, but you can ask the butcher to cut the bones out for you. You can also, of course do it yourself with a steady hand and a very sharp knife. But feel no shame if this isn’t within your comfort zone. Boneless, skinless chicken breasts are also just fine, and if you want to use bone-in chicken breasts, just add another 15 to 20 minutes of cooking time.
You could serve these with some wedges of lemon in case people want one last hit of fresh, tart citrus.