Savory Garlic Herb Chicken (Printable Version)

Juicy oven-roasted chicken breasts infused with aromatic garlic, rosemary, and thyme 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

# Directions:

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 cohesive marinade.
03 - Pat the chicken breasts dry with paper towels. Rub the marinade evenly over each breast, ensuring all surfaces are thoroughly coated.
04 - Place the seasoned chicken breasts on the prepared baking sheet or in the baking dish, spacing them apart to allow even heat circulation.
05 - Bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part and the juices run clear.
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 to a serving platter and garnish with additional chopped parsley and lemon wedges if desired. Serve warm.

# Quick Tips:

01 -
  • The marinade doubles as a finishing sauce so nothing goes to waste and every bite is loaded with flavor.
  • It takes maybe ten minutes of actual hands on work and the oven handles the rest without supervision.
  • You probably have every single ingredient in your kitchen right now which means dinner is already halfway done.
02 -
  • If you have the time marinate the chicken for two to four hours in the refrigerator because the garlic and herbs penetrate deeper and the texture becomes noticeably more tender.
  • Resting the chicken after it comes out of the oven is not optional and skipping it means dry meat no matter how perfectly you timed the roast.
03 -
  • A meat thermometer is the single tool that will change your chicken game forever because guessing is how dry breasts happen.
  • Let the chicken sit in the marinade at room temperature for twenty minutes before roasting if you forgot to refrigerate it ahead of time because even a short rest helps the flavors absorb.

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