Garlic Herb Chicken Oven Roasted (Printable)
Juicy oven-roasted chicken breasts with aromatic garlic, fresh herbs, and zesty lemon. Ready in 45 minutes.
# 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
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, parsley, lemon zest, lemon juice, salt, and black pepper. Mix thoroughly until all ingredients are well blended.
03 - Pat the chicken breasts dry with paper towels. Rub the marinade evenly over each breast, ensuring complete and uniform coverage on all sides.
04 - Place the seasoned chicken breasts on a baking sheet lined with parchment paper or in a lightly greased baking dish, spacing them apart for even heat circulation.
05 - Bake for 25 to 30 minutes, 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 from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute before slicing.
07 - Transfer to a serving platter, garnish with additional chopped parsley and lemon wedges if desired, and serve immediately.
# Expert Suggestions:
01 -
- The lemon herb marinade penetrates deep into the meat, so every single slice tastes seasoned, not just the surface.
- It practically cooks itself in the oven while you tidy up or pour a glass of wine.
- Cleanup is almost nonexistent when you line your baking sheet with parchment.
02 -
- Marinating for even 30 minutes improves flavor, but leaving it up to 4 hours in the fridge transforms the dish entirely.
- Always check temperature at the thickest part of the largest breast because uneven pieces can fool you into pulling them too early.
03 -
- Pound thick chicken breasts to an even thickness before marinating so everything cooks uniformly and stays juicy.
- A splash of white wine poured into the baking dish during the last 10 minutes creates an instant pan sauce worth every drop.