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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 😉

Serves 4

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).

Notes:

  1. You can go with cider vinegar in place of white wine.
  2. 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.

mediterrnean-marinated-chicken

 

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Spicy Mediterranean Roasted Chicken Breasts
Print Recipe
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 😉
Servings Prep Time
4 5 minutes
Cook Time Passive Time
45 minutes 4 hours
Servings Prep Time
4 5 minutes
Cook Time Passive Time
45 minutes 4 hours
Spicy Mediterranean Roasted Chicken Breasts
Print Recipe
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 😉
Servings Prep Time
4 5 minutes
Cook Time Passive Time
45 minutes 4 hours
Servings Prep Time
4 5 minutes
Cook Time Passive Time
45 minutes 4 hours
Ingredients
Servings:
Instructions
  1. In a large bowl, whisk together the lemon zest, lemon juice, vinegar, olive oil, garlic, chili flakes, oregano, salt and pepper.
  2. Coat and submerge the chicken breasts, breast-side down (bone-side up) and let it marinate, covered and refrigerated for 1 to 4 hours.
  3. 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.
  4. 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).
Recipe Notes
  1. You can go with cider vinegar in place of white wine.
  2. 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.
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