Garlic Herb Roasted Chicken (Printable version)
Juicy chicken breasts with garlic and fresh herbs, oven-roasted for a satisfying main dish.
# Ingredient List:
→ 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 Make It:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or prepare a baking dish.
02 - In a small mixing bowl, combine the 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 thoroughly dry with paper towels. Rub the marinade mixture evenly over each breast, coating all sides to ensure full flavor penetration.
04 - Place the seasoned chicken breasts on the prepared baking sheet or in the baking dish, leaving space between each piece for even heat circulation.
05 - Bake for 25–30 minutes, until the internal temperature of the thickest part reaches 165°F (74°C) and the juices run clear when pierced.
06 - Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute before serving.
07 - Plate the chicken and garnish with extra chopped parsley and lemon wedges if desired. Serve alongside roasted vegetables, a green salad, or steamed rice.
# Expert Suggestions:
01 -
- The marinade doubles as a flavor bomb and a tenderizer, so even cheap chicken breasts taste luxurious.
- It reheats beautifully the next day, which means lunch is already handled before you even think about it.
02 -
- I once skipped the resting step because I was starving and every single slice leaked its juices onto the board, leaving the meat drier than I deserved.
- Marinating for even 30 minutes at room temperature transforms the flavor more than you would expect from such a short wait.
03 -
- Pounding the chicken to an even thickness before marinating is the single best thing you can do for consistent results and I learned this after years of dry edges and raw centers.
- A meat thermometer is not optional if you want juicy chicken every single time, so treat yourself to one and never guess again.