Mediterranean Chicken
Servings: 4
Ingredients
- 2 whole lemons
- 1 c extra virgin olive oil
- ½ c onion diced
- ¼ c fresh basil leaves
- 1 Tb fresh rosemary minced
- 1 Tb fresh thyme minced
- 1 Tb fresh oregano minced
- ½ teaspoon fennel seed
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 cloves garlic minced
- ⅔ c jarred sun-dried tomatoes drained and diced
- 3 or 4 bone-in chicken breasts skin removed
Instructions
The Day Before:
- To begin, zest and juice one of the lemons, putting the juice and zest in a sauce pan.
- Add the oil, onion, basil, rosemary, thyme, oregano, fennel seed, salt, pepper, and garlic.
- Heat this over medium heat and cook for about 2 minutes, or until the onions are slightly translucent.
- Stir in the tomatoes and allow the mixture to cool to room temperature.
- Place your chicken breasts inside a large zip-lock storage bag.
- Pour the cooled marinade into the bag, press out the air, and seal the bag shut. "Squish" the bag around to completely coat the chicken and place the bag inside a dish, in case of leaks.
- Place the dish in your refrigerator and marinate overnight.
To Prepare the Chicken:
- When you are ready to cook the chicken, heat your oven to 375 degrees.
- Arrange the chicken in a roasting pan, pouring the marinade over the top.
- Cut the remaining lemon into slices and lay the lemon slices on top of the chicken.
- Bake for 30-35 minutes, or until the chicken is cooked. Using a meat thermometer, the chicken should read 165 degrees.
- Allow the chicken to rest 5 minutes before serving.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/mediterranean-chicken/Nutrition
Calories: 794kcal | Carbohydrates: 20g | Protein: 32g | Fat: 67g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 45g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 426mg | Potassium: 1085mg | Fiber: 5g | Sugar: 9g | Vitamin A: 485IU | Vitamin C: 41mg | Calcium: 95mg | Iron: 4mg
