Greek Lemon Chicken
Tender chicken breasts roasted with bright lemon, garlic, and oregano in one pan. Ready in under 25 minutes with minimal cleanup and maximum Mediterranean flavor.
- Total time
- 23 min
- Servings
- 2
- Calories
- 298
- Protein
- 36g
Ingredients
- 2 breasts (about 6 oz each) chicken breasts, boneless and skinless
- 1 whole lemon
- 3 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon each salt and pepper
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the chicken breasts dry with paper towels—this helps them cook evenly. Place them on a sheet pan.
- 3
Slice the lemon in half lengthwise from tip to tip, then cut one half into thin half-moon slices about 1/4-inch thick.
- 4
Squeeze the juice from the remaining lemon half into a small bowl until you have about 2 tablespoons of liquid.
- 5
Drizzle 3 tablespoons of olive oil over the chicken breasts on the sheet pan.
- 6
Sprinkle the minced garlic, oregano, salt, and pepper evenly over both chicken breasts.
- 7
Arrange the lemon slices on top of the chicken and pour the lemon juice around the breasts on the pan.
- 8
Slide the pan into the oven and roast for 12 to 14 minutes, until the chicken is white all the way through and reaches 165°F at the thickest point when you touch a meat thermometer to it.
- 9
Remove the sheet pan from the oven using oven mitts. Let the chicken rest on the pan for 2 minutes so the juices stay inside the meat.
- 10
Transfer the chicken and lemon slices to a serving plate and drizzle with the pan juices that remain on the sheet pan.
Tools you’ll need
- sheet pan (half-size, 13x18 inches)
- cutting board
- chef's knife
- small bowl
- meat thermometer
- oven mitts
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
