Baked Lemon Herb Chicken Breast
This Baked Lemon Herb Chicken Breast recipe transforms boring chicken into a juicy, flavorful meal using a simple marinade of lemon, herbs, and olive oil, baked to perfection.
Ingredients
For the marinade
- 4 pieces chicken breasts Pat dry before marinating.
- ¼ cup fresh lemon juice Use freshly squeezed for best flavor.
- ¼ cup olive oil Provides moisture and flavor.
- 2 cloves garlic Minced.
- 1 teaspoon dried oregano Can substitute with fresh oregano.
- 1 teaspoon dried thyme Can substitute with fresh thyme.
- 1 tablespoon fresh parsley Chopped, for garnish.
- 1 pinch salt To taste.
- 1 pinch pepper To taste.
Optional garnishes
- 1 cup cherry tomatoes Add on top before baking.
- 1 lemon thinly sliced Add on top for extra flavor.
Instructions
Preparation
- Pat the chicken breasts dry with a paper towel.
- In a bowl, mix together lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper.
- Place chicken breasts in a zip-top bag or shallow dish and pour the marinade over them, making sure they are well coated. Marinate for at least 30 minutes.
Cooking
- Preheat your oven to 400°F (200°C).
- Arrange the marinated chicken breasts on a baking sheet and cover with foil for the first 15 minutes of baking.
- Remove the foil and continue baking for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Optional: In the last 2 minutes of cooking, broil for a minute to achieve a crispy top.
Serving
- Let the chicken rest for at least 5 minutes before slicing.
- Serve with optional cherry tomatoes or lemon slices on top.
Notes
For best results, let the chicken sit at room temperature for 20 minutes before baking. Do not skip the foil during the initial cooking to retain moisture.