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Baked Lemon-Herb Chicken Breasts
Baked Lemon-Herb Chicken Breasts
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Baked lemon herb chicken served with rice or roasted potatoes and a fresh green salad.
Ingredients:
  • 4 boneless skinless chicken breasts
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon lemon zest
  • 3/4 teaspoon salt
  • 1/2 teaspoon granulated garlic
  • 1/8 teaspoon black pepper
  • 1 lemon, sliced
Instructions:
  • Place the chicken on a clean surface and gently pound it to an even 1-inch thickness before transferring it to a large resealable bag.
  • Combine lemon juice, olive oil, lemon zest, basil, oregano, parsley, salt, granulated garlic, and black pepper in a bowl. Marinate chicken in the mixture, refrigerate in a sealed bag for 30 minutes to 1 hour.
  • Heat your oven to a toasty 425 degrees F (220 degrees C).
  • Transfer the marinated chicken to a spacious baking dish, ensuring to retain 2 tablespoons of the marinade. Discard any excess marinade. Top each chicken breast with 2 lemon slices.
  • Roast the chicken in the preheated oven for 22 to 24 minutes until it's cooked through and the juices are clear. Use an instant-read thermometer to check the temperature, which should be at least 165 degrees F (74 degrees C). Slice the breasts diagonally and add a drizzle of pan juices if desired.

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