Chicken Santorini

I named this dish after the beautiful Greek Island, Santorini (yes, dreaming of travel….), as the ingredients olive oil, lemon and fresh herbs are characteristic of Greek cooking. As well as tasting divine, Chicken Santorini is simplicity itself. Serve it with steamed basmati rice or mashed potatoes and a Greek salad. Oh, and a glass of oaky chardonnay.

Ingredients (serves 4):
4 chicken breast fillets, trimmed of excess fat
½ cup extra virgin olive oil
Juice of 2 large lemons
2 tablespoons chopped fresh oregano leaves
1 tablespoon chopped fresh lemon thyme leaves (if lemon thyme is unavailable, substitute common thyme and the grated zest of 1 lemon)
1 teaspoon sea salt
Good grinding of freshly ground black pepper

Method (allow at least 3 hours for marinating): 
1. Place the chicken in a suitably sized baking dish.
2. Put the remaining ingredients into a screw-top jar and shake well. Pour oven the chicken and marinate for at least 3 hours and up to 12 hours, turning occasionally. Cover and refrigerate until ready to cook.
3. Preheat the oven to 180°C.
4. Place the chicken in the oven and bake for 30 minutes or until chicken is cooked through, turning occasionally.
5. Slice each chicken breast and serve with the juices poured over.

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