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Ellen of Off-Script Recipes shares her Original Recipe for Feta Marinated Chicken
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Feta Marinated Chicken
Active Prep Time
15 mins
Cook/Set Time
11 hrs 15 mins
Total Time
11 hrs 30 mins
 

An easy overnight marinade for the roast chicken of your dreams.

Primary Course: Main Course
Primary Cuisine: Mediterranean
Serves/Makes: 4 to 6
By: offscriptrecipes.com
Ingredients
  • 3 oz. feta, crumbled
  • 3 medium garlic cloves
  • 1/2 c. room temperature water
  • 1/4 c. red wine vinegar
  • 1/4 c. olive oil
  • 1 tbsp. dried oregano
  • 1 tbsp. honey
  • 1 tsp. kosher salt
  • 1/2 tsp. fresh ground black pepper
  • zest of 1 lemon
  • 1/4 c. capers with 1 tbsp. juice
  • 4-6 split bone-in or boneless chicken breasts, trimmed of excess skin and fat
Instructions
One: Prepare the Marinade (ideally, 1 day in advance):

  1. Combine the first 5 ingredients in a food processor and blend until smooth. Add the oregano, honey, salt, pepper, and lemon zest and whir again. Finally, add the capers and juice and pulse just 2-3 times to combine. You want some of the capers to remain whole.

Two: Refrigerate the Chicken in Marinade Overnight:
  1. Lay the trimmed chicken breasts in a single layer in a large baking dish and pour the marinade over the chicken. Turn the chicken pieces breast-side down (if using bone-in) and cover the dish completely with plastic wrap. Refrigerate overnight (10-24 hours).
Three: Bake the Chicken:

  1. Remove the chicken from the fridge and let rest at room temperature for 30-45 minutes. Pre-heat oven to 375°. When ready to bake, uncover the dish and turn the chicken breasts over so that they are breast-side up. Top each chicken breast with a slice of lemon and bake for 45-50 minutes (less time if using boneless chicken breasts) or until the juices run clear.

Four: Prepare to Serve:

  1. Transfer the chicken to a platter and generously spoon pan sauce over each breast. If desired, you can serve any remaining sauce on the side.