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 and even a whole bird. I prefer to keep the chicken pieces the same size for even baking so I use all thighs, legs, breasts 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!
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.
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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Enjoy these Mediterranean inspired meaty chicken breasts marinated in an herb and garlic yogurt sauce then slow roasted to juicy perfection!
- 1/2 cup plain Greek yogurt
- 1/4 cup extra-virgin olive oil
- 1/4 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
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 4 bone-in, skin-on chicken breasts
- 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.
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 degrees F. Place chicken breasts skin-side up in a roasting pan or large oven-proof skillet.
- Reserve marinade to baste chicken halfway through roasting if desired..
Roast the breasts (uncovered) until they register 160 degrees 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!
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.
Thanks so much for stopping by! Tricia