Ingredients:

  • 2 lbs chicken breast or boneless skinless thighs
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ¼ tsp red pepper flakes
  • 1 lemon, sliced into thin rounds
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a medium bowl, whisk together the olive oil, lemon juice, zest, minced garlic, oregano, salt, pepper, and red pepper flakes.
  2. Pat the chicken dry with paper towels and submerge in the marinade, ensuring every inch is coated. Let it sit at room temperature for 30 minutes.
  3. Preheat the oven to 400°F (200°C).
  4. Arrange the lemon slices in the bottom of a 9x13 inch baking dish to create a natural rack.
  5. Place the marinated chicken on top of the lemons and drizzle melted butter over each piece.
  6. Bake for 20–25 minutes, or until the meat reaches an internal temperature of 160°F (71°C).
  7. Remove from oven, transfer to a plate, and tent loosely with foil. Let the meat rest for 5–10 minutes.
  8. Garnish with fresh parsley and roasted lemon slices before serving.