Add a citrus twist to baked chicken and serve with cucumber-tomato salsa for a delicious dinner.
Photo by Karen Hermann
SERVES 4
Chicken
4 bone-in chicken breasts, skin removed
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
2 lemons, halved
Salsa
1 cucumber, seeded and diced
1 cup grape tomatoes, halved
½ red onion, diced
½ cup Kalamata olives, halved or quartered
2 tablespoons fresh chopped parsley
2 tablespoon fresh chopped oregano
Kosher salt
Fresh ground black pepper
2 tablespoons red wine vinegar or fresh-squeezed lemon juice
2 tablespoons olive oil
½ cup crumbled feta cheese
Preheat oven to 400 F. Season chicken with salt and pepper. In a large oven-proof skillet, heat oil over medium-high heat. Saute chicken—meat side down—until brown, about 5 minutes. Flip and squeeze lemon over browned side and nestle lemon halves in pan. Place skillet in oven and bake until temperature reaches 165 degrees on an instant-read thermometer, 30–40 minutes. Time may vary, depending on size of chicken breasts.
In a medium bowl, combine cucumber, tomatoes, onion, olives, parsley, oregano, salt, pepper, vinegar and oil. Gently stir in feta cheese. Set aside until ready to serve. Can be made ahead and refrigerated.
To serve, individually plate chicken breasts and top with salsa and a lemon half.
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