' Baked Chicken topped w/ Greek Salsa - Vino Mas

Baked Chicken topped w/ Greek Salsa

Pan-roasting — searing on the stove top, then finishing in the oven — is  the ideal way to cook bone-in chicken breasts. Sauté them for color,  then move to the oven to slowly roast in their own juices. This way they  develop flavor without drying out.

  • 6  bone-in chicken breasts, skin removed, seasoned with salt and black pepper (6–8 oz. each) NOTE:  I used chicken thighs                                                    
  • 2 Tbsp. olive oil                                                     
  • 2 lemons, cut into wedges                                                     

  • 8 oz. feta cheese, crumbled                                                     
  • 2 cups halved grape or cherry tomatoes                                                     
  • ½ cup pitted and halved kalamata olives                                                     
  • ½ cup fresh lemon juice                                                     
  • ½ cup extra-virgin olive oil                                                     
  • ½ cup chopped fresh flat-leaf parsley                                                     
  • 2 Tbsp. chopped fresh oregano  
  • 1 Tbsp Honey                                                  
  • Black pepper to taste       

  1. Preheat oven to 450° with racks in top and bottom positions.
  2. Sauté chicken in oil in a large roasting pan over medium-high heat until browned, about  5-8 minutes.  Flip chicken and squeeze lemons over browned side, then nestle  lemons around chicken in pan. Roast chicken on top rack until an instant-read  thermometer inserted into the thickest part registers 170°, about 45 minutes.
  3. For the salsa, combine feta, tomatoes, olives, lemon  juice, ½ cup oil, parsley, honey and oregano in a large bowl; season with  pepper. Serve chicken with salsa and lemon wedges.

Paired with Vina Robles Viognier

Cuisine at Home Issue 74 April 2009                                      

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