Greek Lemon Chicken

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the chicken breasts dry with paper towels—this helps them cook evenly. Place them on a sheet pan.

Step 3

Slice the lemon in half lengthwise from tip to tip, then cut one half into thin half-moon slices about 1/4-inch thick.

Step 4

Squeeze the juice from the remaining lemon half into a small bowl until you have about 2 tablespoons of liquid.

Step 5

Drizzle 3 tablespoons of olive oil over the chicken breasts on the sheet pan.

Step 6

Sprinkle the minced garlic, oregano, salt, and pepper evenly over both chicken breasts.

Step 7

Arrange the lemon slices on top of the chicken and pour the lemon juice around the breasts on the pan.

Step 8

Slide the pan into the oven and roast for 12 to 14 minutes, until the chicken is white all the way through and reaches 165°F at the thickest point when you touch a meat thermometer to it.

Step 9

Remove the sheet pan from the oven using oven mitts. Let the chicken rest on the pan for 2 minutes so the juices stay inside the meat.

Step 10

Transfer the chicken and lemon slices to a serving plate and drizzle with the pan juices that remain on the sheet pan.