Serves 4
Start to finish: 30 minutes plus marinating time
1/4 cup olive oil
1 teaspoon minced garlic
1 tablespoon fresh lemon juice
1 tablespoon 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
In a large bowl, container or sturdy zipper-top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt and pepper. Stir or shake to combine thoroughly. Add the chicken, turn it to coat well, and then cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days).
Preheat the oven to 450 degrees 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 25 minutes until cooked though. Serve hot, warm or cold, with lemon wedges if desired.
Nutrition information per serving: 221 calories; 103 calories from fat; 12 g fat (2 g saturated; 0 g trans fats); 86 mg cholesterol; 654 mg sodium; 1 g carbohydrate; 0 g fiber; 0 g sugar; 27 g protein.
Katie Workman, Associated Press
