Greek Salsa Chicken

By kjs1010

This recipe goes well with roasted new red potatoes

Ingredients

• Salsa:
• 4 oz crumbled feta cheese
• 1 cup halved cherry tomatoes
• 1/4 cup pitted Kalamata olives
• 1/4 cup minced fresh parsley
• 1/4 cup fresh lemon juice
• 1/4 cup EVOO
• 1 Tbs chopped fresh oregano
• Chicken:
• 6 skinless bone-in chicken breast halves (6-7 oz each) seasoned with salt and pepper
• 2 Tbs EVOO
• 2 lemons, cut in wedges

Preparation

Step 1

Preheat oven to 450.

Combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil, and oregano for the salsa in a large bowl. Cover and chill salsa.

Saute chicken pieces in 2 Tbs olive oil in a large roasting pan over medium-high heat until chicken is brown on skin side. Turn over chicken.

Squeeze lemon wedges over chicken to coat with lemon juice, then nestle squeezed lemon wedges around chicken breasts. Roast until chicken reaches a temperature of 160 about 30 minutes.

Transfer chicken and lemons to a large platter; top with salsa.