Roast Chicken Breast in the Greek Style

My friend, Maria, who came from Greece over 30 years ago, shared this marinade with me.  She was using it with lamb, however, I've found it works very well with chicken, too.  Maria also introduced me to the wonders of Greek olive oil.  Her family lives near Kalamata and produces olive oil from their family trees.  While this olive oil is the best I have ever tasted, it doesn't come my way very often, so I've found a good substitute. Ariston Olive Oil can be purchased at Pain D'Avignon bakery in Hyannis.  They offer a refill program, and while you're there you can purchase some of the best bread on Cape Cod.

Roast Chicken Breast in the Greek Style
4 Chicken breasts, split with the bone in (free range, is preferred)
Fresh rosemary - remove leaves from one long stalk
Fresh oregano - about 2 tbsp chopped
4 cloves of garlic
2 lemons
Extra virgin olive oil
Salt and pepper

Place chicken breasts in a baking dish.  Add about 2-3 tbsp of olive oil, sliced garlic, rosemary, oregano, and juice of 2 lemons.  Sprinkle both sides of chicken with salt and pepper.  Allow to marinate for 6 hours.  Turning once an hour.

Bake chicken, covered with foil, for 35 minutes.  Remove foil and bake for another 10 minutes.  Then place under the broiler for a few minutes to brown.   I served my chicken with mashed sweet potato (I just baked them in foil, peeled them, and mashed them) and sauteed peas.

Sauteed peas:

1/2 white onion - diced

1 bag organic frozen peas

2 tbsp olive oil

1/2 tsp celery salt

Salt and pepper, to taste

Place a tbsp of olive oil in a saute pan and cook the onions until soft. Add the peas and a little more olive oil, if needed.  Saute on medium heat until the peas start to turn golden brown.  Use a rubber spatula to turn them. Add salt and pepper, to taste. Enjoy!