Categories: Main

Ingredients

• 4 lemons, thinly sliced
• 4 bone-in chicken breast halves with skin (about 3 pounds)
• 8 garlic cloves, 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) (optional- good either way)

Directions

1. Arrange rack in center of oven. Heat oven to 350F. Layer lemon slices on the bottom of a 13″ × 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.

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