About this recipe

Juicy, golden-baked chicken breasts marinated in bright lemon juice, olive oil, garlic, and a fragrant blend of fresh herbs. Light enough for a healthy weeknight dinner yet impressive enough for guests, this family-friendly recipe delivers big flavor with minimal effort.

Instructions

1. 1

   Preheat your oven to ![425°F]. Lightly grease a baking dish with a drizzle of extra virgin olive oil. If your chicken breasts are thick, place them between two sheets of plastic wrap and pound to an even ¾-inch thickness with a meat mallet or rolling pin — this ensures even cooking.

2. 2

   In a mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, parsley, kosher salt, and black pepper until combined. Add the chicken breasts and turn to coat thoroughly. For best flavor, let the chicken marinate for at least 10 minutes at room temperature, or cover and refrigerate for up to 4 hours.

3. 3

   Arrange the marinated chicken breasts in the prepared baking dish in a single layer. Pour any remaining marinade over the top. If using, lay thin lemon slices over each breast. Bake uncovered at ![425°F] for 22–28 minutes, or until the internal temperature reaches %[165°F] on an meat thermometer and the tops are lightly golden.

4. 4

   Remove the baking dish from the oven and tent loosely with aluminum foil. Let the chicken rest for 5 minutes — this allows the juices to redistribute for maximum moisture. Spoon the pan juices over the chicken, garnish with fresh parsley, and serve immediately.