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5 from 2 votes

Oven Roasted Greek Chicken Breasts

Tender and juicy oven roasted chicken breasts bathed in a mediterranean sauce that is Greek inspired with dill, oregano, basil, thyme, and more. Herby, flavorful, and easy to make baked chicken.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Main Course
Cuisine: Greek
Keyword: baked chicken, baked chicken breasts, greek chicken
Servings: 4
Calories: 246kcal

Ingredients

  • 4 boneless skinless chicken breasts pounded to even thickness (approx 2 lbs)

Brine

  • 1 quart warm water
  • 1/4 cup kosher salt

Greek Sauce

  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/3 cup fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed rosemary
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 1 ½ teaspoons dijon mustard

Instructions

Brine

  • Fill a large bowl with the warm water and kosher salt.
  • Stir together until salt has dissolved in the water.
  • Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.
  • Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.

Sauce

  • Meanwhile, mix together all the ingredients for the Greek sauce in a small bowl, and set aside.

Bake

  • Preheat oven to 450°F.
  • Place the brined chicken breasts in a single layer in a large baking dish or roasting pan.
  • Pour the Greek sauce over the top, spreading it about evenly to insure all of the chicken is covered. You can even flip the chicken over in it a few times to cover each side.
  • Bake for 15-18 minutes, or until the chicken is cooked through(internal temperature should be 165 degrees F) and no longer pink. Use a meat thermometer for best results.
  • For a caramelized exterior, turn the broiler on high for the final 3-5 minutes and broil the chicken until it is golden. Keep a close eye on it, as it can quickly go from golden to black.
  • Remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil.
  • Let the chicken rest for 5-10 minutes.
  • Serve and enjoy

Notes

This chicken can be refrigerated in a sealed container for up to 3 days, or freeze for up to 3 months.

Nutrition

Calories: 246kcal | Carbohydrates: 6g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 7239mg | Potassium: 439mg | Fiber: 1g | Sugar: 4g | Vitamin A: 49IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg