Garlic Herb Chicken (Print Version)
Juicy oven-roasted chicken breasts infused with aromatic garlic, fresh herbs and bright lemon zest.
# What You 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
# Preparation 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 leaves, parsley, lemon zest, lemon juice, salt, and black pepper. Stir until well blended into a smooth paste.
03 - Pat the chicken breasts thoroughly dry with paper towels. Rub the herb marinade evenly over each breast, coating all sides to ensure full flavor penetration.
04 - Place the seasoned chicken breasts onto the prepared baking sheet or into the baking dish, leaving space between each piece for even heat circulation.
05 - Bake for 25–30 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C) and the juices run clear when pierced with a fork.
06 - Remove the chicken from the oven and transfer to a cutting board or warm platter. Allow it to rest for 5 minutes so the juices redistribute throughout the meat.
07 - Serve the chicken breasts garnished with additional chopped parsley and lemon wedges on the side, if desired.
# Expert Advice:
01 -
- The lemon zest and herb marinade transforms plain chicken into something that tastes like it took hours, but your hands are only busy for fifteen minutes.
- It is genuinely gluten free and low carb without feeling like you are missing out on anything.
02 -
- Marinating for even thirty minutes at room temperature dramatically improves flavor, but if you have the time, four hours in the fridge is a game changer.
- Letting the chicken rest after roasting is not optional because skipping this step means dry, disappointing meat no matter how good your marinade is.
03 -
- Pound the chicken breasts to an even thickness before marinating so every piece finishes cooking at exactly the same time and nothing dries out.
- A meat thermometer is the single best investment you can make for consistently juicy chicken because guessing always lets you down eventually.