"it's Greek to Me" Baked Feta Chicken

A winner at our house. Had to get this one down before I forget the ingredients. Very easy to put together, tastes like you slaved all day. Due to what I had on hand I used all dried herbs, but I can only imagine how fantastic this would be with fresh.

• Ready In: 7 hrs 30 mins
• Serves: 6
• Yields: 6 chicken pieces

Ingredients

• 6  chicken breasts, boneless, pounded evenly
• 1⁄2 cup  ev olive oil
• 1⁄2 cup lemon juice (bottled is fine)
• 2  teaspoons dried oregano
• 2 -3  teaspoons dried dill (I go for 3, but your call)
• 1  teaspoon kosher salt
• 1  teaspoon black pepper
• 2  tablespoons garlic powder
• 1  red onion, sliced
• 1  pinch rosemary
• 1  cup kalamata olive
• 1  cup feta cheese
• 1  lemon, sliced

Directions

1. Combine all ingredients (except feta cheese) in a gallon sized ziploc bag.
2. Marinate in fridge for 6 hours, turning 2-3 times.
3. Preheat oven to 350 degrees
4. Pour bag contents into a 13 x 9 x 2 inch baking dish.
5. Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes.
6. Remove pan from oven, garnish with lemon slices and crumbled feta.
7. I serve this over white rice with pan juices and a final dash of black pepper.