Greek Lemon-Oregano Marinade

Lemon, olive oil, and dried Greek oregano make a bright, savory marinade for grilled chicken or roasted vegetables. Whisk it together in about five minutes. This recipe makes about half a cup.

Ingredients

• ¼ cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons dried Greek oregano
• 2 garlic cloves, finely grated
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

Directions

1. Whisk the lemon juice, oregano, garlic, salt, and pepper in a bowl. Whisk in the olive oil.
2. Toss with about 1 pound of chicken or vegetables. Cover and refrigerate for 30 minutes before cooking.
3. Discard any marinade that touched raw chicken. If you want some for serving, set it aside before adding the chicken.

Try the same lemon and oregano combination on roasted potatoes. Toss the potatoes with the marinade before roasting and finish with fresh lemon at the table.

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