Oven Roasted Chicken Souvlaki

Directions

1. Preheat oven to 450 F. Prepare a sheet pan by lining it with parchment paper.
2. In a medium bowl, mix olive oil, lemon juice, garlic, parsley, oregano, mint, paprika, salt, and pepper. Place chicken breasts in a large shallow bowl and pour the marinade over top. Toss chicken in the marinade to ensure that they are fully coated. Cover the bowl with plastic cling wrap and place in the refrigerator for 1 hour to allow the chicken to marinate.
3. Place chicken on the sheet pan and bake for 20-25 minutes, until chicken is no longer pink inside and the internal temperature reaches 165 F in the thickest part of the chicken breast (as read on a meat thermometer). Remove the chicken out of the oven, cover loosely with foil, and let sit for 5 minutes. Serve warm with a side of Greek salad, pita bread, rice pilaf, and Greek lemon roasted potatoes. And don't forget the Talatouri sauce.
4. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, to get rid of the excess water. In a bowl, add the cucumber, minced garlic, and olive oil, yogurt, juice of 1 lemon, mint, a pinch of salt, and blend, until the ingredients are combined. Store in the fridge and always serve cold. (Alternatively, if you have a blender, pour in the olive oil and garlic and blend until combined. Then mix with the rest of the ingredients using a spoon. This will help the garlic to mix better with the rest of the ingredients).