Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 2 medium free-range organic chicken breasts
  • 1 teaspoon dried oregano leaves (1g)
  • 1 teaspoon smoked paprika (2.1g)
  • 1 tablespoon lemon juice (15ml)
  • 6 garlic cloves
  • 5 slices lemon (more for garnishing)
  • salt and ground black pepper
  • 3 fresh rosemary sprigs (plus 4 more for garnishing)

Instruction

  • In a bowl, season the chicken breasts with olive oil, dried oregano, smoked paprika, lemon juice, garlic, lemon slices, salt, pepper, and rosemary. Toss everything very well.
  • Cover the bowl with plastic wrap, and leave it in the fridge for at least 30 minutes. Ideally, marinate the chicken for 2-3 hours if you can. Or, marinate overnight without adding the lemon juice and lemon slices. Then, 3 hours before cooking the chicken, add the lemon juice and lemon slices.
  • Preheat oven to 425ºF.
  • Place the chicken breasts on a baking sheet.
  • Roast for 15 minutes.
  • Flip the pieces, and bake another 10-15 minutes or until the chicken reaches an internal temperature of 165ºF.
  • Garnish with sprigs of fresh rosemary and slices of lemon.