Garlic Herb Oven Chicken (Print Version)

Juicy oven-roasted chicken breasts with aromatic garlic, fresh herbs, and bright lemon for a satisfying weeknight dinner.

# 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

# How-To Steps:

01 - Preheat 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 olive oil, minced garlic, chopped rosemary, thyme leaves, 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 the prepared baking sheet or in the baking dish, spacing them at least 1 inch apart for even heat circulation.
05 - Bake for 25 to 30 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C) and juices run clear when pierced with a fork.
06 - Remove from the oven and transfer the chicken to a cutting board. Let rest for 5 minutes to allow the juices to redistribute before slicing.
07 - Serve the chicken breasts garnished with additional chopped parsley and lemon wedges alongside roasted vegetables, a green salad, or steamed rice.

# Expert Tips:

01 -
  • The marinade doubles as the finishing flavor so every bite carries that bright herby punch without any extra work.
  • It uses ingredients you probably already have which means no emergency grocery store runs.
  • The leftovers slice beautifully over salad the next day if you are lucky enough to have any left.
02 -
  • Do not skip the resting step because cutting too early lets all the juices run out and you end up with dry chicken.
  • If you have time marinating for even 30 minutes at room temperature transforms the flavor from good to memorable.
03 -
  • Pound the chicken to even thickness before marinating and every piece will finish cooking at the same time.
  • Dried herbs work fine in a pinch but use one third of the fresh amount.

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