Garlic Herb Oven Chicken (Print version)

Juicy oven-roasted chicken breasts with fragrant garlic, rosemary, and thyme in a zesty lemon herb marinade.

# What you'll need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 5 oz each)

→ Marinade

02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
05 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
06 - 1 tablespoon fresh parsley, finely chopped
07 - Zest of 1 lemon
08 - 1 tablespoon lemon juice
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Optional Garnish

11 - Extra chopped parsley
12 - Lemon wedges

# Method:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - In a small mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, parsley, lemon zest, lemon juice, salt, and black pepper. Stir until well blended into a smooth paste.
03 - Pat the chicken breasts dry with paper towels. Rub the herb marinade generously over each breast, coating all sides evenly to ensure full flavor coverage.
04 - Place the seasoned chicken breasts on the prepared baking sheet or in the baking dish, leaving space between each piece for even heat circulation.
05 - Bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part and the juices run clear.
06 - Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute throughout the meat.
07 - Transfer the chicken to a serving platter. Garnish with additional chopped parsley and lemon wedges if desired, and serve warm.

# Expert advice:

01 -
  • The lemon herb marinade works like magic on even the most basic chicken breasts, transforming them into something that tastes like far more effort went into it.
  • Everything comes together on one pan, which means cleanup is almost nonexistent and that alone is worth celebrating on a busy evening.
02 -
  • If you have the time, marinating the chicken for even 30 minutes at room temperature or up to 4 hours in the fridge makes a noticeable difference in juiciness and depth of flavor.
  • An instant read thermometer is the single best tool for perfectly cooked chicken because visual cues alone can be misleading and nobody wants to cut into a beautiful piece only to find it underdone in the center.
03 -
  • Pound the chicken breasts to an even thickness before marinating so the thin end does not dry out while the thick end finishes cooking.
  • Let the baked chicken rest uncovered so the surface stays slightly crisp instead of steaming under foil and going soft.

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