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Oven Roasted Greek Chicken Breasts

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A pan of oven roasted Greek Chicken Breasts with fresh herbs and garlic

No boring chicken here! I can’t wait for you try this Mediterranean inspired Oven Roasted Greek Chicken Breast recipe.

Meaty chicken pieces are marinated in an herb and garlic yogurt sauce then slow roasted to juicy perfection.

Do you love easy and flavorful dinner recipes? Me too! If you’re a little tired of the same old boring bird, jump on down and print this recipe my friends 🙂 Today I’m sharing this incredibly flavorful Oven Roasted Greek Chicken Breasts recipe that’s so versatile you can make it with any variety of chicken pieces or even a whole bird.

I prefer to keep the chicken pieces all the same size for even baking. I often use thighs or breasts, but this will also work for legs or even quarters. You can also use this marinade for grilling boneless, skinless chicken thighs or breasts, and incredibly tender chicken skewers too. It’s all great!

 

 

Juicy, plump, golden brown oven roasted chicken breasts in a pan with herbs and garlic.

I’ve always been a big fan of oven roasted chicken breasts for an easy family meal.

When I’m feeling really uninspired, I sprinkle a little seasoned salt blend or Mrs. Dash seasoning on the chicken and call it dinner. But when I manage to think about dinner early in the day, or even the day before, I whip up this easy marinade and let it work the magic on my favorite chicken breasts. Once marinated for at least 4 hours or up to 24, all you do is put it in a pan and pop it in the oven!

While the chicken roasts, I steam some vegetables or make a quick salad. And even though this recipe is simple enough for a weeknight meal, it also makes an impressive dinner party main course. With all the prep work done well in advance, that leaves more time to finish the meal without feeling stressed.

Toss in a few olives at the end for nice visual appeal and briny flavor. It works for me! The aroma of the fresh herbs and garlic is amazing, practically enticing everyone to the dinner table in record time.

 

A pan of oven roasted Greek Chicken Breasts drizzled with the buttery pan sauce.

Why do I use yogurt in the marinade?

Yogurt has always been revered as a healthy way to start the day. In addition to being high in protein and loaded with calcium, vitamins and probiotics, yogurt can also tenderize meats and chicken. In THIS article by Tommy Werner, he describes how the microbes and lactic acid in yogurt are responsible for breaking down the proteins in chicken, making it tender and moist.

The active bacteria in Greek yogurt works slowly to tenderize the chicken without making the flesh mushy and soft. This mild form of lactic acid is a favorite with Middle Eastern and Indian inspired recipes too. You’ll find yogurt is used to marinate our luscious Indian Butter Chicken Recipe and this popular and flavorful Chicken Tikka Masala recipe too. Yogurt’s not just for breakfast bowls and smoothies!

 

 

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Oven Roasted Greek Chicken Breasts - Enjoy these Mediterranean inspired meaty chicken pieces marinated in an herb and garlic yogurt sauce then slow roasted to juicy perfection! #savingroomfordessert #ovenroastedchicken #Greek #Greekchicken #easydinner #roastedchicken #chickenbreasts #chicken #mediterranean

 

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One of the best kitchen tools I have in my kitchen:

Without a doubt, Staub makes some pretty amazing products! In my opinion, the hype is well deserved. This Cast Iron 3.5-qt Braiser with Glass Lid (in Graphite Grey) cooks almost anything – amazingly well! The textured black matte enamel interior ensures exceptional browning and the durable cast iron construction boasts incredible heat retention and distribution. The enamel finish will not chip, crack or rust and the tight-fitting glass lid locks in moisture and allows easy monitoring of cooking. I love the big domed lid for large pieces of meat also allowing steam to circulate. I know it’s a bit pricey, but watch for a sale on Amazon or Williams Sonoma. This is a great investment and I bet you’ll find you use it all the time, like me! The size is perfect for so many recipes. Absolutely LOVE IT!

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

PRINT THE RECIPE!

Print
Oven-Roasted Greek Chicken Breasts
Prep Time
10 mins
Cook Time
1 hr
Total Time
5 hrs 10 mins
 

Enjoy these Mediterranean inspired meaty chicken breasts marinated in an herb and garlic yogurt sauce then slow roasted to juicy perfection!

Course: Main
Cuisine: Mediterranean
Servings: 4 Servings
Calories: 546 kcal
Author: Tricia
Ingredients
For the marinade:
  • ½ cup plain Greek yogurt
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • zest of 1 lemon
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried)
  • 1 tablespoons fresh thyme leaves, or 1 teaspoons dried
  • 6 medium garlic cloves, minced
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
For the chicken:
  • 4 bone-in, skin-on chicken breasts
Instructions
  1. Combine all the marinade ingredients in a large ziplock bag. Loosen the skin on top of the breasts by poking a finger under between the skin and breast making a small opening. Don’t detach it completely. Spoon a little marinade into the pocket and smash it around to distribute. Place the chicken breasts in the bag with the remaining marinade, turning to coat. Marinate for 4-24 hours. Turn the bag a few times while marinating.

  2. When ready to roast, remove the bag of chicken from the refrigerator and let it rest at room temperature for 30 minutes. Meanwhile, preheat oven to 375° F. Place chicken breasts skin-side up in a roasting pan or large oven-proof skillet.

  3. Reserve marinade to baste chicken halfway through roasting if desired..

  4. Roast the breasts (uncovered) until they register 160° F, about 50-60 minutes depending on the size of the pieces. Baste with additional marinade halfway through roasting if desired. Remove the pan from the oven and spoon the pan juices over the top of the chicken. Serve and enjoy!

Recipe Notes

Marinade works great for grilled boneless, skinless chicken and skewers too! If you use bone-in thighs or legs, adjust roasting time to allow for smaller pieces.

 

Here are a few more Mediterranean inspired recipes you might enjoy:

 

Skewers of grilled Greek chicken recipes with peppers and onions

Grilled Greek Chicken Recipe

 

 

a platter with a layered hummus dip with pine nuts and olives

Greek Layered Hummus Dip Recipe

 

 

a bowl of authentic Greek salad with cucumbers, tomatoes, olives and onions

Easy Greek Salad Recipe

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25 Comments

  1. Lori A. Houck says

    2 stars
    I prepared this dish and strictly followed the recipe. The stated cooking time was too long and the chicken was dry and did not have much flavor. I was a little disappointed. I don’t think it was the chicken itself as I used a high quality brand, Bell and Evans.

    reply to this comment >

  2. Rhonda says

    We usually cook our chicken on the grill but due to -10 temperature I was browsing ways to cook it indoors. This recipe caught my eye immediately because we love Mediterranean flavors. I only had time to let it marinate for 3 hrs, but it was still delicious! I’ll definitely put this recipe in our rotation, but I’ll be better prepared to let it marinate longer. Maybe once the temperature rises we’ll give it a try on the grill 😋
    Thanks for sharing

    reply to this comment >

    • Tricia Buice says

      Thanks so much Rhonda – I LOVE this chicken and putting it on the grill is something I’m looking forward to as well. We were down to 9 degrees last night – so cold! Stay warm and thank you for trying our recipe, and for taking the time to let us know how it turned out for you. Outstanding!

      reply to this comment >

  4. Susan says

    This reminds me of a mayo-marinated chicken breast recipe that we grill that is so delicious too! I’d love to try your yogurt marinade in a recipe that’s indoor friendly (she says while looking out at 6 inches of snow on the ground) 🙂 Thank you, Tricia!

    reply to this comment >
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