Honey-Marinated Chicken Baked with Feta (Print-Friendly Version)
Chicken marinates in honey, red wine vinegar, garlic and oregano before baking under feta. The used marinade is discarded, so this method differs from chicken served with a separate clean honey drizzle. Allow refrigerator time before the oven stage and judge doneness in the meat beneath the cheese.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main
01 -
4 boneless, skinless chicken breasts
→ Marinade
02 -
1/2 cup honey
03 -
1/4 cup olive oil
04 -
2 tablespoons red wine vinegar
05 -
2 cloves garlic, minced
06 -
1 teaspoon dried oregano
07 -
1 teaspoon red pepper flakes
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Feta Topping
10 -
1 cup feta cheese, crumbled
11 -
1 tablespoon olive oil
12 -
Pinch of salt
13 -
Black pepper, to taste
→ Garnish
14 -
Fresh parsley, chopped (optional)
# How to Make It:
01 -
Whisk honey, the quarter cup olive oil, red wine vinegar, garlic, oregano, chili flakes and seasoning in a bowl.
02 -
Coat chicken, cover and refrigerate thirty minutes to four hours, keeping raw-chicken utensils separate.
03 -
Heat the oven to 400°F and mix feta with the separate tablespoon oil.
04 -
Lift chicken from marinade, discard used liquid, arrange without stacking in an oven dish and divide feta over the pieces.
05 -
Bake about 25–30 minutes as an initial guide, continuing until each thick center reaches 165°F and shielding the topping if it darkens early;
06 -
broil only if desired in suitable cookware after the meat is cooked. Rest about five minutes, add parsley if using and serve with the cooked pan juices.
# Extra Suggestions:
01 -
No.