Lemony Greek Chicken Breasts

Hint hint. Make these lemony garlic greek potatoes on the side.  

The secret to keeping the chicken so tender is greek yogurt in the marinade. 

INGREDIENTS 
1 pound boneless skinless chicken breasts (about 2 large breasts -- we doubled the recipe when we made it) 
⅓ cup plain Greek yogurt
¼ cup olive oil
4 lemons, juiced fresh 
4-5 cloves garlic pressed or minced
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper


DIRECTIONS 

1. Place the chicken in a freezer bag or a bowl and set aside.
2. Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir.
3. Pour the marinade into the freezer bag or the bowl with the chicken pieces and shake to evenly coat. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
4. When ready to cook, pre-heat oven to 400 degrees
5.  Heat a cast iron skille FoodieCrush t on high and place chicken and cook for 2-3 minutes on each side 
6. Place chicken on a baking sheet and spoon remaining marinade on each piece of chicken and place in oven for 15-20 minutes or until cooked through 
7. Serve with fresh parsley and squeeze of lemon with garlic lemon greek potatoes on the side  

*Thank you FoodieCrush for the inspiration