This recipe combines the great flavors of Greek cooking oregano, mint, feta cheese and garlic into a simple but elegant dish that's perfect for entertaining or just enjoying with your family.

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INGREDIENTS

4 lemons, thinly sliced
3 lbs bone-in chicken breast halves with skin ; 4 breast
8 cloves garlic ; peeled
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh oregano
10 pitted kalamata olives ; cut in half (optional)
4 ounces feta cheese ; crumbled (about 3/4 cup)

Servings

INSTRUCTIONS

1. Arrange rack in center of oven. Heat oven to 350F. Layer lemon slices on the bottom of a 13" x 9" baking dish; set aside.

2. Gently run your fingers between chicken breast and the skin to loosen skin. Press 2 garlic cloves through a garlic press. Lift the skin from 1 breast and rub garlic between skin and breast. Repeat process with remaining chicken breasts and garlic cloves.

3. Drizzle olive oil and lemon juice over chicken breasts. Sprinkle with salt and pepper and rub into skin.

4. Place chicken breasts over the lemon slices in prepared pan. Combine mint and oregano in a small bowl; evenly sprinkle over chicken breasts. Sprinkle olives over chicken, if using.

5. Bake 45 minutes, until juices run clear when chicken is pricked with a fork. Remove from oven and sprinkle with feta. Bake 5 minutes more. Serve with pan juices.

NOTES

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Greek Style Chicken

4  lemons, thinly sliced 
3 lbs bone-in chicken breast halves with skin 4 breast
8 cloves garlic peeled
2 tablespoons olive oil 
1 tablespoon fresh lemon juice 
1 teaspoon salt 
1 teaspoon freshly ground pepper 
1 tablespoon chopped fresh mint leaves 
1 tablespoon chopped fresh oregano 
10  pitted kalamata olives cut in half (optional)
4 ounces feta cheese crumbled (about 3/4 cup)

1. Arrange rack in center of oven. Heat oven to 350F. Layer lemon slices on the bottom of a 13" x 9" baking dish; set aside.

3. Drizzle olive oil and lemon juice over chicken breasts. Sprinkle with salt and pepper and rub into skin.

4. Place chicken breasts over the lemon slices in prepared pan. Combine mint and oregano in a small bowl; evenly sprinkle over chicken breasts. Sprinkle olives over chicken, if using.

5. Bake 45 minutes, until juices run clear when chicken is pricked with a fork. Remove from oven and sprinkle with feta. Bake 5 minutes more. Serve with pan juices.

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Nutrition

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Serving Size: 1 Serving (395g)
Recipe Makes: 4 Servings

Calories: 118
Calories from Fat: 81 (69%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.5g
Cholesterol 25.2mg		8 %
Sodium 414.3mg		14 %
Potassium 73.9mg		2 %
Total Carbohydrate 5.6g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 4.6g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 118

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