Savory Garlic Herb Chicken (Printable)
Juicy oven-roasted chicken breasts with garlic, fresh herbs, and lemon for a flavorful main dish.
# Ingredient List:
→ 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 oven to 400°F. Position the rack in the center of the oven.
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 cohesive marinade.
03 - Pat the chicken breasts dry with paper towels. Rub the marinade generously and evenly over each breast, ensuring full coverage on all sides.
04 - Place the coated chicken breasts on a parchment-lined baking sheet or in a baking dish, leaving space between each piece for even heat circulation.
05 - Bake for 25 to 30 minutes, until the internal temperature reaches 165°F when measured at the thickest part and the juices run clear when pierced with a fork.
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 to a serving platter and garnish with additional chopped parsley and lemon wedges if desired. Serve immediately.
# Expert Advice:
01 -
- It turns four plain chicken breasts into something that tastes like you tried way harder than you actually did.
- The lemon herb marinade works just as well poured over roasted vegetables on the same pan.
02 -
- Do not skip the resting step because sliced chicken that has not rested will bleed juice everywhere and taste oddly dry despite being fully cooked.
- Marinating for even 30 minutes at room temperature transforms the flavor, but 4 hours in the fridge turns it into something truly special.
03 -
- Pound the thick end of each breast with a rolling pin or heavy pan so everything cooks at the same rate and you avoid the classic raw center problem.
- Let the chicken sit in the marinade at room temperature for 30 minutes before baking because cold chicken straight from the fridge cooks unevenly every single time.