Lemon and Herb Chicken
A simple oven-baked chicken dinner with lemon, garlic, and herbs. Serve it with rice, roasted potatoes, or a green salad.
Recipe development note: This recipe has not been kitchen-tested. Preparation and cooking times are estimates; use a food thermometer to check doneness.
Recipe details
- Servings: 4
- Estimated prep time: 15 minutes
- Estimated cooking time: 20–25 minutes
- Equipment: baking dish and instant-read food thermometer
Ingredients
- 4 boneless, skinless chicken breasts, about 150–180g each
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¾ teaspoon fine salt
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley, for serving
- Lemon wedges, for serving
Instructions
- Heat the oven to 220°C / 425°F, or 200°C fan. Lightly oil a baking dish large enough to hold the chicken in one layer.
- If the breasts vary significantly in thickness, gently pound their thicker ends until approximately 2cm thick.
- Mix the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper in a bowl.
- Place the chicken in the baking dish, pour over the mixture, and turn to coat both sides.
- Bake for approximately 20–25 minutes, starting temperature checks earlier for smaller pieces. Cook until the center of each breast reaches 74°C / 165°F on a food thermometer; timing alone is not a reliable doneness check.
- Rest for 5 minutes, then sprinkle with parsley and serve with lemon wedges.
Serving suggestions
Pair with couscous, steamed green beans, or roasted potatoes. Spoon the cooked pan juices over the chicken before serving.
Food safety
The minimum internal temperature for poultry is 74°C / 165°F. See the FoodSafety.gov safe minimum internal temperature chart.