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 😉
A very straightforward marinade recipe using garlic and lemon juice to create Spicy Mediterranean Roasted Chicken Breasts.
This is what you’ll need
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
This is how you make it
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:
- 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.
Might I suggest
Buttermilk Mashed Potatoes
served with…
A fresh salad with my Red Wine Shallot Vinaigrette with Honey
to make it a complete meal 🙂
Other recipes you may like:
End of Summer Marinade
Marinated Eggplant with Zucchini
Recipe card below⬇️⬇️⬇️
| Servings | Prep Time |
| 4 | 5 minutes |
| Cook Time | Passive Time |
| 45 minutes | 4 hours |
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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 😉
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- The zest of one lemon
- The juice of one lemon
- 1/4 Cup white wine vinegar
- 5 Cloves garlic , crushed (or minced)
- 1 tsp chili flakes
- 1 tsp (dried) oregano
- 1 tsp salt , plus more
- 1/2 tsp ppper , plus more
- 4 Bone-in, skin-on chicken breasts
- 1/4 Cup extra virgin olive oil
- 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.
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