Every time I mention that I am making these for dinner, I get about 10 requests for the recipe. You are all more than welcome to try this at home!

2 pounds of chicken (breasts, thighs, boneless, skinless, whatever you have on hand)
1/2 Cup EVOO
1/2 Cup Lemon Juice
1 Tbsp each Kosher Salt, Pepper, Garlic Powder and Onion Powder
2 Tsp Dried Dill (If you’re using fresh, then cut it in half.)
I never measure my herbs and spices. I eyeball everything. I’m just taking a stab at these measurements so play around with it.

Dump your chicken into a ziploc bag and pour all of the EVOO, lemon juice and spices on top. Close the bag and mush it around. Throw it in your fridge to marinate. I usually leave it overnight but anything over an hour is good enough. Preheat your oven to 350 degrees and put your chicken into a baking dish with ALL of the marinade. This is going to make a sauce so squeeze everything out of that bag! Bake for 35-40 minutes until your chicken is cooked all the way through. (No pink.) After that you have a couple of options.

Our favorite is to chop the chicken up and make sandwiches. Get some good pita and stuff it full of chicken, feta and hummus. Drizzle the sauce from the baking dish into the sandwich. You can also add lettuce, olives, tzatziki sauce and onions.

Put some chopped chicken into a greek salad with romaine, tomatoes, cucumber, feta, olives, red onions and a good dressing. I like Ken’s Steak House Lite Northern Italian w/Basil & Romano.  You can also tear up some pita into the salad instead of croutons.

Leave the chicken whole and serve with Lemon Dill Rice.

Have fun!