This recipe is one of my simple low key dinner delights, but it is not short on flavor. It has been a favorite since I first made it. The marinade is so simple – cumin coupled with fresh oregano, gave it the Mediterranean flair that I was going for. I happen to think that cumin makes everything taste better. Note to self, “I hated cumin when I was growing up.” Mom always browned cumin seeds in oil and poured it over Dahl as a finishing touch.” Might I remind myself that I plucked each one of them out of the Dahl before I ate my food. Nowadays, I just can’t get enough cumin in my dishes – it brings warmth and a bit of earthiness to any dish. I hope you will make this recipe and enjoy it as much as we do. Happy cooking!
Baked Chicken Breasts | Mediterranean Spices
An easy, moist and tender Mediterranean Inspired version of chicken breast. It’s easy to pull together and very tasty.
- 4 pounds chicken breasts Bone-in half breasts (4 half breasts about 1 pound each)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice freshly squeezed (1 to 2 lemons depending on the size and juicyness)
- zest from 1 lemon
- 2 tablespoons garlic freshly crushed (adjust to your preference)
- 2 tablespoons fresh oregano finely chopped
- 2 teaspoons sea salt or kosher (adjust for your diet)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
OPTIONAL: I like to rinse my chicken and pat them dry with paper towel.
Place the chicken breasts in a large bowl.
Add the olive oil, lemon juice and zest, garlic, oregano, salt, black pepper and cumin.
Coat the chicken breasts with the seasoning. Cover with plastic wrap and refrigerate 1 hour .
Note: Don’t marinate for more than the recommended 1 hour.
Remove the chicken 30 minutes before baking. Preheat the oven to 425F.
Bake the chicken breasts until the internal temperature registers 165 to 175 degrees. I baked these large breasts for 45 minutes.
Note: I prefer my chicken cooked to 175 degrees – they were very moist and tender at this temperature.
Remove the chicken from the oven. Plate and serve with your favorite side dish.
Note: I served this with my creamy sweet peas and scallions polenta.
Youtube tutorial available for this recipe – link in summary.
I prefer to use the bone-in with skin on breasts as they are more flavorful.
You can substitute boneless skinless chicken breasts but they will require less cooking time depending on the size. Usually Cooks 18 to 25 minutes.
This recipe don’t need more than the 1 hour recommended marinating time.
You can also grill these breasts – use indirect heat. I use a gas grill and heat it to 500 degrees.