Garlic Herb Chicken (Printable Version)
Juicy chicken breasts with garlic, rosemary, thyme and lemon, oven-roasted for a satisfying weeknight 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 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, 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 marinade mixture evenly over each breast, coating all surfaces thoroughly.
04 - Place the seasoned chicken breasts on the prepared baking sheet or in 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 let it rest for 5 minutes to allow the juices to redistribute throughout the meat.
07 - Transfer the chicken to a serving platter. Garnish with additional chopped parsley and lemon wedges if desired. Serve warm.
# Expert Suggestions:
01 -
- The marinade doubles as a flavor bomb for roasted vegetables, so you get sides almost for free.
- Four ingredients you probably already have plus fresh herbs transform plain chicken into something restaurant worthy without any fuss.
02 -
- Skipping the drying step on the chicken is the single biggest mistake you can make, wet chicken steams instead of roasting and you lose that beautiful golden crust.
- Marinating for even 30 minutes at room temperature before baking changed my results dramatically, but overnight in the fridge turns this into something truly special.
03 -
- Adding one tablespoon of melted butter to the marinade creates a richness that surprises people every single time.
- Letting the chicken rest on the warm baking sheet instead of a cold plate keeps it at serving temperature without continuing to cook.