Garlic Herb Oven Chicken (Printable)
Juicy chicken breasts infused with garlic and fresh herbs, oven-roasted for a flavorful gluten-free main dish.
# 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 fresh lemon juice
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnish
11 - Extra chopped fresh parsley
12 - Lemon wedges
# Directions:
01 - Preheat 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, kosher salt, and black pepper. Stir until well blended into a smooth paste.
03 - Pat the chicken breasts thoroughly dry with paper towels. Rub the herb marinade evenly over each breast, pressing gently to ensure full and even coating on all sides.
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 to 30 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C) and the juices run clear when pierced with a fork.
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 the chicken to a serving platter. Garnish with additional chopped parsley and lemon wedges if desired. Serve warm alongside roasted vegetables, a green salad, or steamed rice.
# Cooking Tips:
01 -
- The marinade doubles as a finishing sauce if you spoon the pan juices over the chicken before serving.
- It genuinely works with whatever herbs you have lying around, so no panicked grocery runs required.
02 -
- Skipping the resting step means you lose half the moisture to your plate instead of keeping it in the meat where it belongs.
- If you have time, even 30 minutes of marinating in the fridge transforms the flavor from good to genuinely memorable.
03 -
- Pounding the chicken to an even thickness before marinating prevents the thin end from drying out while the thick end finishes cooking.
- A spoonful of pan juices drizzled over the sliced chicken at serving is the simplest thing you can do to make people think you are a far better cook than you probably are.