Greek Lemony Chicken Serving Size - 12 Prepared By - DnD Recipe Rating
			12 chicken breasts (bone-in) 10 large fresh minced garlic cloves (can use more) 12 tablespoons olive oil, divided salt and pepper 6 teaspoons dried oregano 12 lemons, thinly sliced 60 kalamata olives, pitted (or to taste) 3/4 cup olive oil (optional) 3 cups crumbled feta cheese (can use more)
			Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. Slice each clove of garlic into three slices. Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of galic under the skin of each breast, then replace the sking. Gently rub each breast with 1 tablesooon olive oil, then season each breast with salt and pepper. Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon. Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish. Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!). Bake for about 40 minutes or until the chicken is done. Remove from oven and sprinkle with feta cheese.