4 chicken breasts, bone in, skin on if possible
Lemon Sauce:
2 c. fresh lemon juice
1 c. olive oil
1 T. red wine vinegar
1 ½ t. minced garlic
1/2 t. dried oregano
Salt & pepper to taste
- Place the chicken in a casserole that fits them in a single layer.
- Combine the sauce ingredients and whisk until incorporated.
- Pour over the chicken and bake at 375° for 40 minutes for boneless and 1 hour for bone-in. Use a meat thermometer to check internal temperature to 165°.
- Baste often.
- If the skin does not brown, place under a broiler for a few minutes. Watch it closely.
