How to make lemon chicken with Chef Dean Corbett

In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and red pepper flakes (if using).

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken.

Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Preheat the grill or a skillet over medium-high heat.

Remove the chicken from the marinade and discard the marinade.

Grill or pan-fry the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Remove the chicken from the heat and let it rest for 5 minutes.

Slice the chicken and arrange it on a serving platter.

Garnish with lemon slices and chopped parsley before serving.

Spice Level: