Mediterranean Chicken Marinade
Marinate the chicken for at least 3 hours or overnight. Make sure the bag of marinade and raw chicken is sealed well and stored in the refrigerator until you are ready to bake the chicken. Discard any remaining marinade. With the raw chicken having been in there, you don't want to use that marinade again.
  • 3 chicken breasts, boneless & skinless
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 3 tablespoons fresh parsley, minced
  • 3 garlic cloves, minced
  • ½ teaspoon paprika
  • 1 teaspoon dried oregano
  1. In a large resealable food storage bag, mix the lemon juice, olive oil, parsley, garlic, paprika and oregano together.
  2. Add raw chicken to the marinade bag and seal bag completely. Shake well to coat chicken.
  3. Put this bag of marinating chicken in the refrigerator for at least 3 hours (can marinate overnight). To make sure there are no drips or leaks, I always place the food storage bag inside another bag before putting it in the fridge.
  4. Preheat oven to 425F.
  5. Remove chicken from the marinade bag (discard the leftover marinade) and place chicken into a baking dish.
  6. Bake for 40 minutes (turning chicken over after 20 minutes) or until chicken is cooked thoroughly.
Recipe by Moms & Munchkins at