Greek Salsa Lemon Chicken


 This recipe serves 6


  • 3 pkgs 4 oz ea crumbled Feta Cheese
  • 1 pt grape or cherry tomatoes, halved
  • 1 5 oz jar pitted kalamata olives
  • 1/2 cup minced parsley Parsley, raw
  • 1/2 cup fresh lemon juice Lemon juice, raw
  • 1/2 cup olive oil Oil, olive, salad or cooking
  • 2 Tbs fresh oregano Oregano, fresh
  • 1/4 cup olive oil Oil, olive, salad or cooking
  • 6 8 oz skinless, bone-in chicken breast halves seasoned
  • 2 large lemons, cut into wedges


Step 1

Preheat oven 450F. Combine all salsa ingredients in large bowl; cover and chill. Saute chicken in oil, breast side down, in a large roasting pan over medium-high heat until browned. ( You can brown in a fry pan and place in a roaster after. Deglaze pan and loosen browned bits with some of the lemon juice) Turn over. Squeeze chicken with lemon juice, then nestle the squeezed lemons around the breasts. Roast chicken about 50 minutes or until it reaches 165F on an instant read thermometer. Transfer chicken and lemons to a large platter and top with salsa.


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