Italian Chicken

• Ingredients

• 500 g chicken breast, uncooked, skinless, 4 breasts, about 125g each
• 2 clove garlic, large, finely chopped
• 1 teaspoon dried chilli flakes, or chilli powder
• 1 teaspoon oregano, dried
• 2 teaspoon olive oil, extra virgin (10ml)
• 30 ml lemon juice, (1 small lemon)
• 4 tablespoon water, or stock cube in water
• 1 pinch salt
• 1 serving pepper, black, ground

• Method

• Heat the oven to 180°C. Place the chicken in a shallow ovenproof dish
• Mix together the garlic, chilli, oregano, oil, lemon juice and stock or water
• Spoon over the chicken making sure it is well coated. Cover the top loosely with foil to protect the flesh from drying out
• Bake for 20-25 minutes, basting once or twice during cooking.
• Remove the foil and brown the chicken for the last 5 minutes.
• Allow to stand for 5 minutes before serving, with a green salad and some small boiled potatoes or cooked pasta dressed with parsley and a little chopped garlic