Savory Garlic Herb Chicken (Printable)
Juicy chicken breasts infused with garlic and fresh herbs, oven-roasted to golden perfection.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
→ Marinade
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, 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
# Directions:
01 - Preheat 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 olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper. Stir until well blended into a uniform paste.
03 - Pat the chicken breasts dry with paper towels. Rub the herb marinade evenly over each breast, coating all sides thoroughly.
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 reaches 165°F (74°C) when measured at the thickest part and juices run clear.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow 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 Hints:
01 -
- The lemon herb marinade works like a charm on everything from chicken to fish to roasted potatoes so memorize it.
- It reheats beautifully the next day sliced cold over a salad which means you basically get two meals from one effort.
- No fancy equipment or techniques required just a bowl a knife and an oven that does most of the work.
02 -
- Do not skip the resting step I know you are hungry but cutting immediately releases every drop of moisture and leaves you with dry chicken.
- If you have time marinate for up to 4 hours in the fridge and the garlic flavor will penetrate deep into the meat like nothing else.
03 -
- Pound the chicken to even thickness before marinating and every piece will finish cooking at exactly the same moment saving you from the thick end raw and thin end dry problem.
- One tablespoon of melted butter added to the marinade creates a richer deeper flavor that tastes like you did something fancier than you actually did.