Lemon-Oregano Roasted Chicken With Broiled Feta

• 2 lemons
• 8 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1/4 cup loosely packed chopped fresh oregano
• 1 1/2 teaspoons kosher salt
• 3 teaspoons freshly ground black pepper
• 4 skin-on bone-in chicken breasts
• 1 (4-ounce) package crumbled feta cheese
• Garnish: fresh oregano leaves

1. Cut lemons in half.
2. Squeeze juice from lemons into a measuring cup to equal 1/4 cup.
3. Smash garlic using flat side of a knife.
4. Combine lemon juice, garlic, oil, and next 3 ingredients in a large zip-top plastic freezer bag; add chicken, turning to coat.
5. Seal bag and chill 4-24 hours.
6. Preheat oven to 400 Fahrenheit.
7. Place a 12-inch cast-iron skillet over medium-high heat 2 minutes or until hot.
8. Remove chicken from marinade, discarding marinade.
9. Cook chicken, skin-side down, 3 minutes (to ensure even searing on the skin, do not disturb chicken).
10. Turn chicken over, and transfer skillet to oven.
11. Bake at 400 for 25-30 minutes or until a meat thermometer inserted in thickest portion of breast registers 165.
12. Remove skillet from oven.
13. Preheat broiler with oven rack 3 inches from heat.
14. Sprinkle chicken with feta.
15. Broil chicken in skillet 2 minutes or until cheese just begins to melt and is lightly browned.
16. Transfer chicken to a platter, and serve immediately.

lemons, garlic, extravirgin olive oil, fresh oregano, kosher salt, freshly ground black pepper, skinon bone, feta cheese, oregano

Taken from www.foodrepublic.com/recipes/lemon-oregano-roasted-chicken-with-broiled-feta-2/ (may not work)