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Baked Lemon Herb Chicken

Baked Lemon Herb Chicken

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.

4 servings · Prep 15 min · Cook 30 min · Total 45 min

American · Mediterranean · Dinner · Main Course

Ingredients

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Main

  • 4 piece boneless skinless chicken breasts about 6–7 oz each, pounded to even thickness
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 whole lemon thinly sliced, for baking on top

Marinade

  • 3 tbsp extra-virgin olive oil
  • 3 tbsp fresh lemon juice from about 1 large lemon
  • 1 tsp lemon zest finely grated
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme leaves finely chopped
  • 1 tbsp fresh flat-leaf parsley finely chopped, plus more for garnish

Equipment

  • Oven
  • Baking Dish
  • Aluminum Foil
  • Parchment Paper
  • Mixing Bowl
  • Skillet
  • Plastic Wrap
  • Wooden Spoon
  • Meat Mallet
  • Rolling Pin
  • Whisk
  • Knife
  • Pan
  • Jelly Roll (10x15)
  • Cutting Board
  • Baking Dish (7 x 7)
  • Mixing Bowl (4 Quarts)
  • Meat Thermometer
  • Grater

Instructions

  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. 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. 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. 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.