Savory Garlic Herb Chicken (Printable view)
Juicy oven-roasted chicken breasts with aromatic garlic, fresh herbs and zesty lemon for a satisfying main dish.
# 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
# Steps:
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, parsley, lemon zest, lemon juice, salt, and black pepper. Stir until well blended into a fragrant paste.
03 - Pat the chicken breasts dry with paper towels. Rub the herb marinade evenly over each breast, ensuring full and even coverage on all sides.
04 - Place the seasoned chicken breasts on the prepared baking sheet or in the baking dish, spacing them at least 1 inch apart for even heat circulation.
05 - Bake for 25 to 30 minutes, until the internal temperature at the thickest part reaches 165°F (74°C) and the juices run clear when pierced with a fork.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute throughout the meat.
07 - Transfer to a serving platter and garnish with additional chopped parsley and lemon wedges if desired. Serve immediately.
# Expert Advice:
01 -
- The marinade doubles as a finishing sauce if you spoon the pan juices over the plated chicken, and nobody will guess it took you fifteen minutes to prep.
- Fresh herbs and lemon zest make it taste like something from a bistro kitchen, but the ingredient list is genuinely humble and budget friendly.
02 -
- If you marinate the chicken for up to four hours in the fridge the salt penetrates deeply and the texture becomes noticeably more tender, but do not go longer or the lemon juice will start breaking down the meat into mush.
- A meat thermometer is the single tool that will save you from dry chicken forever, and it costs less than a single ruined dinner.
03 -
- Pounding the chicken breasts to an even thickness before marinating is the lazy secret to perfectly juicy results, and it only takes thirty seconds with a rolling pin between two sheets of plastic wrap.
- Spoon the pan juices over each portion right before serving because that liquid gold carries more concentrated herb flavor than anything else on the plate.