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!
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Baked Chicken Breasts | Mediterranean Spices
Equipment
- Sheetpan lined with Parchment Paper
Ingredients
- 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
Instructions
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.
Looks delicious! Lemon and chicken pair so well together. 🙂
It was Ronit. Thanks. Yes. Lemon and chicken is absolutely perfect together.
I would love this dush for dinner.
Thanks Jovina. It’s really delicious. Be well.