Spring Lemon and Herb Chicken

This delightful dish brings together succulent chicken with the vibrant zest of lemon and a medley of fresh spring herbs, creating a refreshing culinary experience that is perfect for any spring meal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

4 boneless, skinless chicken breasts

2 lemons, juiced

2 tbsp olive oil

1 tbsp honey

3 cloves garlic, minced

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh parsley, chopped

Salt and pepper to taste

Instructions

1. In a bowl, whisk together lemon juice, olive oil, honey, and minced garlic to create a marinade.

2. Add chopped rosemary, thyme, parsley, salt, and pepper to the marinade and mix well.

3. Place chicken breasts in a resealable plastic bag and pour the marinade over the chicken.

4. Seal the bag and refrigerate for at least 1 hour, allowing the chicken to absorb the flavors.

5. Preheat the oven to 375°F (190°C).

6. Remove chicken from the marinade and place it in a baking dish, discarding the marinade.

7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

8. Let the chicken rest for 5 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.