Greek Lemon Herb Chicken (Printable Version)

Juicy chicken breasts marinated in lemon, garlic, and herbs, then baked for a flavorful meal.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)

→ Marinade

02 - 1/4 cup extra-virgin olive oil
03 - 2 tablespoons fresh lemon juice (about 1 lemon)
04 - 1 tablespoon lemon zest
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon dried thyme
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish (optional)

11 - Lemon wedges
12 - Extra chopped parsley

# Method Steps:

01 - In a large bowl or resealable bag, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, parsley, thyme, salt, and pepper until fully combined.
02 - Add chicken breasts to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for a minimum of 1 hour, up to 4 hours for optimal flavor.
03 - Set the oven to 400°F (200°C) to preheat.
04 - Place the marinated chicken breasts in a single layer in a baking dish and pour remaining marinade evenly over them.
05 - Bake for 25 to 30 minutes until the internal temperature registers 165°F (74°C) and the chicken is cooked through.
06 - Remove chicken from oven and let rest for 5 minutes before slicing. Garnish with lemon wedges and chopped parsley if desired.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, you just toss and wait.
  • It tastes like you spent hours in the kitchen when you really spent minutes.
  • Leftovers actually get better the next day, cold or reheated.
  • One baking dish means almost no cleanup, which is always a win.
02 -
  • Pounding the chicken breasts to an even thickness is the secret to avoiding dry, overcooked edges and raw centers.
  • Don't skip the resting step after baking, it's the difference between juicy slices and a puddle on your cutting board.
  • If your marinade tastes too sharp before baking, trust the process, the oven softens and sweetens everything.
03 -
  • Marinating overnight makes the flavors even deeper, but don't go past 24 hours or the acid will start breaking down the texture.
  • Use a meat thermometer to check doneness, guessing by time alone is how you end up with dry chicken.
  • Save the pan juices and drizzle them over rice, pasta, or roasted vegetables for bonus flavor.
Return