Baked Lemon Chicken Breast
This baked lemon chicken breast recipe offers a harmonious balance of tangy brightness and savory goodness, making it perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (6-8 ounces each)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 piece lemon, thinly sliced (for garnish)
- to taste fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Trim any excess fat from the chicken breasts and pat them dry with paper towels.
- In a medium-sized bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, thyme, salt, and black pepper.
- Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.
- After marinating, let the chicken sit at room temperature for about 10 minutes before baking.
- Arrange the chicken breasts in a single layer in a baking dish and discard the marinade.
- Lay the thin lemon slices over the chicken breasts.
Cooking
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- If desired, broil for an additional 2-3 minutes for a slightly charred surface.
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
- Garnish with freshly chopped parsley.
Notes
For best results, allow the chicken to marinate longer for enhanced flavor. Adjust seasonings to your preference.