Spicy Mediterranean Roasted Chicken Breasts
This is one of those recipes that I go back to time and time again and yet, I’ve never posted it! I love roasting bone-in chicken breasts because you get a lot more flavour and of course it doesn’t dry out. I like this marinade because you get the intense flavour from the garlic and oregano but then there’s a little zing from the chilli flakes 😉
The zest of one lemon
The juice of one lemon
¼ Cup white wine vinegar
1/4 Cup extra virgin olive oil
5 Cloves garlic, crushed (or minced)
1 tsp chili flakes
1 tsp (dried) oregano
1 tsp salt, plus more
½ tsp pepper, plus more
4 Bone-in, skin-on chicken breasts
In a large bowl, whisk together the lemon zest, lemon juice, vinegar, olive oil, garlic, chili flakes, oregano, salt and pepper.
Coat and submerge the chicken breasts, breast-side down (bone-side up) and let it marinate, covered and refrigerated for 1 to 4 hours.
After the chicken has marinated, place the chicken, breast side up on to a roasting pan (don’t place it on a flat surface because it will sit in the fat); season with salt and pepper.
Bake the chicken at 425 for 45 – 50 minutes, until the chicken is golden and cooked through (if using a thermometer it should reach 165).
- You can go with cider vinegar in place of white wine.
- You can use any chicken pieces in place of the bone-in breasts but that may alter the cooking time, the chicken is cooked through when it reaches an internal temperature of 165 or conversely, when the juices run clear.