Greek-Style Baked Lemon and Herb Chicken

A light and lean dish with a zesty tang from the lemon, this chicken is delicious served over our Agrozimi Handmade Pearl Couscous with our Local Sweet Peas; use it as the topper for a salad; or in a wrap paired with fresh tomatoes, Feta cheese and salad greens.

Serves 6; 30 min. prep

Greek Lemon Herb Chicken Breast.jpg

Instructions

  1. Preheat oven to 425F. Pat chicken dry with paper towels. Cut breasts so that they are similar sizes, if needed- or in half at a diagonal, if breast pieces are very large.

  2. If using orzo, cook according to instructions adding 1/2 cup of peas per serving and 1 Tbsp of olive oil to the final 3 minutes of orzo cooking time.

  3. Mix olive oil, salt, pepper, herbs, garlic and lemon zest together in a small bowl to create an herb paste.  Place chicken on a parchment-lined sheet pan and brush all sides generously with the paste, pouring any remaining marinade over the breasts.   Let chicken rest on the counter and come to room temp while oven preheats.

  4. Bake on the middle rack for roughly 18- 20 minutes. For smaller breast pieces, check at 16 minutes, medium check 20-22, larger pieces may take up to 25-30 minutes. Check for doneness at the thickest part of the biggest breast, using a thermometer  (165F).

  5. Let chicken rest for 8-10 minutes, tenting with foil to keep warm. Serve immediately or refrigerate for up to 4 days for midweek meals.

 

Ingredients

  • 2 pounds All-Natural Boneless Skinless Chicken Breasts

  • 2 Tbsp olive oil ( 1 tablespoon per pound of chicken)

  • 1 ½ tsps kosher salt (¾ teaspoon kosher salt per pound of chicken)

  • ½ tsp cracked pepper, or to taste

  • 2 tsp mixture of thyme, oregano, and Italian seasoning

  • 2 garlic cloves, finely minced

  • zest of one small lemon

  • Chopped fresh Italian parsley for garnish

  • (Optional) Agrozimi Handmade Pearl Couscous; Pinwheel Local Sweet Peas (frozen), for serving

 

recipesAnjali Guptachicken breast, Greek, couscous, soyComment