Ingredients

The following ingredients have 4 Servings
  • ¼ cup Olive oil
  • 1 teaspoon Minced garlic
  • 1 tablespoon Fresh lemon juice
  • 2 teaspoons Red wine vinegar
  • 2 teaspoons Dried oregano
  • 2 teaspoons Kosher or coarse salt
  • ½ teaspoon Freshly ground black pepper
  • 4 Boneless skin-on chicken breasts (6 to 8 ounces each)
  • Lemon wedges (to serve)

Instruction

  • In a large bowl, container or sturdy zipper top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt and pepper. Stir to combine thoroughly, add the chicken, turn to coat well, the cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days!).
  • Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up. Roast for about 20 minutes until cooked though. Serve hot, warm or cold.