Savory Garlic Herb Chicken (Printable)
Juicy oven-roasted chicken breasts infused with garlic, fresh herbs and lemon for a flavorful main dish.
# 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
# How To Make It:
01 - Preheat oven to 400°F. Position the rack in the center.
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 uniform paste.
03 - Pat the chicken breasts dry with paper towels. Rub the herb marinade generously over each breast, coating all surfaces evenly.
04 - Place the seasoned chicken breasts on a parchment-lined baking sheet or in a baking dish, spacing them apart to allow even heat circulation.
05 - Bake for 25–30 minutes until the internal temperature registers 165°F at the thickest part and juices run clear when pierced.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute throughout the meat.
07 - Serve each breast garnished with fresh chopped parsley and lemon wedges on the side.
# Expert Suggestions:
01 -
- The marinade doubles as a finishing sauce so nothing goes to waste and every bite is packed with flavor.
- It genuinely takes about ten minutes of hands on work before the oven does the rest.
02 -
- Skipping the rest period is the fastest way to end up with dry chicken because all those delicious juices will pour right out when you cut into it.
- If you have time marinating for even thirty minutes at room temperature transforms the flavor compared to rubbing it on and baking immediately.
03 -
- Pound thick chicken breasts to an even thickness before marinating so everything cooks uniformly and you never have to choose between raw centers and dry edges.
- Let the chicken sit in the marinade up to four hours in the fridge if you want the herbs to really penetrate deep into the meat.