This recipe was inspired by the Greek technique of feta-brining, a process often applied to an entire chicken that needs tons of feta brine. I made it simpler by using crumbled feta and turning it into a flavorful marinade with wine vinegar, olive oil, capers, oregano, and lemon. This marinade are often applied to separate chicken breasts, whole chicken, or boneless and skinless. It’s a win!
An easy overnight marinade for the roast chicken of your dreams.
11 hours, 15 minutes
11 hours, 26 minutes
3 oz. feta, crumbled
3 medium garlic cloves
1/2 c. room temperature water
1/4 c. red wine vinegar
1/4 c. olive oil
1 tbsp. dried oregano
1 tbsp. honey
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
zest of 1 lemon
1/4 c. capers with 1 tbsp. juice
4-6 split bone-in or boneless chicken breasts, trimmed of excess skin and fat
One: Prepare the Marinade (ideally, 1 day in advance):
Combine the first 5 ingredients in a food processor and blend until smooth. Add the oregano, honey, salt, pepper, and lemon zest and whir again. Finally, add the capers and juice and pulse just 2-3 times to combine. You want some of the capers to remain whole.
Two: Refrigerate the Chicken in Marinade Overnight:
Lay the trimmed chicken breasts in a single layer in a large baking dish and pour the marinade over the chicken. Turn the chicken pieces breast-side down (if using bone-in) and cover the dish completely with plastic wrap. Refrigerate overnight (10-24 hours).
Three: Bake the Chicken:
Remove the chicken from the fridge and let rest at room temperature for 30-45 minutes. Pre-heat oven to 375°. When ready to bake, uncover the dish and turn the chicken breasts over so that they are breast-side up. Top each chicken breast with a slice of lemon and bake for 45-50 minutes (less time if using boneless chicken breasts) or until the juices run clear.
Four: Prepare to Serve:
Transfer the chicken to a platter and generously spoon pan sauce over each breast. If desired, you can serve any remaining sauce on the side.