Looking for the best Greek Chicken recipe? This baked Greek chicken recipe is topped with feta cheese and is so delicious and juicy, that you will want to make this all the time.
Greek Chicken with Feta Tomato Salsa
Greek Chicken with Feta Tomato Salsa is one of my favorite weeknight recipes. This delicious dinner comes together in under an hour. I have sort of a love/hate relationship when it comes to chicken. I love that it is inexpensive and there are so many different recipes to make chicken incredible. On the other hand, I hate chicken because it is so easy to cook a bad piece. A dry piece of chicken will just not do! These chicken breasts are roasted in lemon juice, keeping the chicken super moist and flavorful. I usually serve it with oven-roasted potatoes and a garden salad. Next time you are wondering what to make on a busy weeknight, remember this recipe. You won’t be disappointed!
Should I Use Fresh herbs for My Baked Greek Chicken?
While some feel that it is easier to use dried herbs because they have a much longer shelf life when I am making this Baked Greek Chicken, I like to use fresh herbs. Using fresh herbs with this recipe gives it the best flavor If you must use dried herbs, remember that you need much less of the dried herbs in order to get the same flavor. The best way to know if your dried herbs are going to give you the same punch of flavor is to check when you bought them. Herbs will lose their flavor in a year. Also, you want your dried herbs to have color and not look like bland dried brown leaves.
What to Serve with Greek Chicken
When I am making this Greek Chicken recipe, I like to serve it with roasted potatoes or a side salad. That doesn’t mean that is the only thing that goes well with this Greek Chicken. It will go well with just about any side dish you like. I also like to serve these fantastic side dishes along with my chicken.
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How to Store this Greek Chicken
If you have leftovers of this Greek Chicken, you will want to store it in the refrigerator. You want to use an airtight container or use a container that is covered well with plastic wrap. This will protect the chicken from the air and help it to not dry out. Use the chicken within 3 to 4 days to ensure that it doesn’t go bad. You can reheat the chicken in the microwave, on the stovetop or in the oven.
Ingredients for Feta Cheese Salad “Salsa”
- Crumbled feta cheese
- Grape or cherry tomatoes
- Pitted kalamata olives
- Fresh parsley
- Lemon juice
- Olive oil
Ingredients for Greek Chicken
- Boneless, skinless chicken breast halves
- Kosher salt
- Olive oil
How to Make Baked Chicken with Greek Feta Tomato Salsa
Preheat oven to 450°.
In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil, and oregano. Cover and chill in the refrigerator.
Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. Transfer chicken and lemons to a large platter. Top with salsa.
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For the Salsa:
- 4 ounces crumbled feta cheese
- 1 cup halved grape or cherry tomatoes
- 1/4 cup pitted kalamata olives
- 1/4 cup minced fresh parsley
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon freshly chopped oregano
For the Chicken:
- 6 boneless, skinless chicken breast halves (7 ounces each)
- pepper to taste
- kosher salt to taste
- 2 tablespoons olive oil
- 2 lemons, cut into wedges
- Preheat oven to 450°.
- In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
- Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
- Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. Transfer chicken and lemons to a large platter. Top with salsa.
Source: Cuisine at Home, April 2009
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