It'S Greek To Me Baked Feta Chicken

• 6 chicken breasts, boneless, pounded evenly
• 1/2 cup ev olive oil
• 1/2 cup lemon juice (bottled is fine)
• 2 teaspoons dried oregano
• 2 -3 teaspoons dried dill (I go for 3, but your call)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons garlic powder
• 1 red onion, sliced
• 1 pinch rosemary
• 1 cup kalamata olive
• 1 cup feta cheese
• 1 lemon, sliced

1. Combine all ingredients (except feta cheese) in a gallon sized ziploc bag.
2. Marinate in fridge for 6 hours, turning 2-3 times.
3. Preheat oven to 350 degrees
4. Pour bag contents into a 13 x 9 x 2 inch baking dish.
5. Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes.
6. Remove pan from oven, garnish with lemon slices and crumbled feta.
7. I serve this over white rice with pan juices and a final dash of black pepper.

chicken breasts, olive oil, lemon juice, oregano, dill, kosher salt, black pepper, garlic, red onion, rosemary, kalamata olive, feta cheese, lemon

Taken from www.food.com/recipe/its-greek-to-me-baked-feta-chicken-430445 (may not work)