Oregano, lemon, garlic, glugs of olive oil … these are just a few of the ingredients that make Greek food so appealing. They match up well with all sorts of other hero ingredients, from potatoes to chicken to seafood.

In this recipe, chicken gets a nice soak in a Greek marinade with all of those delicious flavors and then is simply roasted in the oven. Try serving them up with some simply cooked millet or orzo, and a very lightly dressed baby greens salad.

Boneless chicken breasts with the skin left on have a few things going for them. One, the skin keeps the chicken moist. Two, the skin crisps up in the hot oven, and I know of few people who don’t covet the crispy skin. Three, the absence of the bone allows the chicken to cook more quickly.

Boneless breasts with the skin are not always easy to find pre-packaged in the supermarket, but you can ask the butcher to cut the bones out for you. You can also do it yourself with a steady hand and a very sharp knife. Boneless, skinless chicken breasts are also fine, and if you want to use bone-in chicken breasts, just add another 15 to 20 minutes of cooking time.

GREEK ROASTED CHICKEN BREASTS

¼ cup olive oil

1 tsp. minced garlic

1 tbsp. fresh lemon juice

1 tbsp. red wine vinegar

2 tsp. dried oregano

2 tsp. kosher or coarse salt

½ tsp. freshly ground black pepper

4 boneless skin-on chicken breasts (6 to 8 oz. each)

Lemon wedges to serve

In a large bowl, container or sturdy zipper-top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt and pepper. Stir or shake to combine thoroughly. Add the chicken, turn it to coat well, and then cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days).

Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up. Roast for about 25 minutes until cooked though. Serve hot, warm or cold, with lemon wedges if desired.

Makes 4 servings.