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–+ servings
A delicious plate of oven baked chicken breast garnished with herbs.

Herb-Scented Oven Baked Chicken

A simple, juicy, and no-fuss oven-baked chicken dish using a marinade of olive oil, lemon, garlic, and fresh herbs, perfect for any mealtime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 2 to 4 pieces boneless, skinless chicken breasts, trimmed Use evenly sized breasts for consistent cooking.
  • 2 tablespoons olive oil (extra virgin is fine) Extra virgin olive oil recommended.
  • 2 tablespoons fresh lemon juice (about half a lemon) Freshly squeezed lemon juice works best.
  • 2 to 3 cloves garlic, minced Adjust garlic amount to taste.
  • 1 teaspoon fresh thyme leaves or chopped rosemary, or a mix Use fresh herbs for better flavor.
  • 1 teaspoon kosher salt Adjust salt to taste.
  • 1/2 teaspoon freshly ground black pepper To taste.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, herbs, salt, and pepper until well combined.
  3. Place the trimmed chicken breasts in the bowl or into a resealable bag. Pour the marinade over the chicken and gently turn each breast so it is evenly coated.
  4. Marinate in the refrigerator for at least 30 minutes and up to a few hours. Avoid exceeding 8 hours with lemon juice to prevent a mushy texture.
Cooking
  1. Arrange the marinated chicken breasts in a single layer in a shallow baking dish. Pour any remaining marinade over the top.
  2. Bake on the middle rack for 25 to 30 minutes, or until an instant-read thermometer reads 165°F (75°C) in the thickest part.
  3. Remove the baking dish from the oven and let the chicken rest for 5 minutes before slicing and serving.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 1gProtein: 30gFat: 13gSaturated Fat: 2gSodium: 300mg

Notes

For crisper edges, broil the breasts for 1–2 minutes at the end. Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 to 4 days.

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