Herb-Infused Lemon Chicken is a delightful dish that brings together the bright, zesty flavors of lemon with aromatic herbs to create a simple yet flavorful meal. Perfect for a weeknight dinner, this recipe is quick to prepare and always impresses with its fresh taste and juicy chicken.
Chicken breasts are the star of this dish, offering a lean protein that's easy to cook and absorbs flavors well. The lemon, both zested and juiced, introduces a bright acidity that tenderizes the chicken while adding a fresh zing. Garlic provides a savory depth, complementing the citrus notes. The olive oil helps to coat the chicken, ensuring it remains moist and tender during baking. Both thyme and oregano bring an earthy, herbaceous flavor that pairs beautifully with lemon. A touch of salt enhances all these flavors, while black pepper adds a hint of spice. Finally, a sprinkle of fresh parsley adds color and a fresh finish to the dish.
This dish pairs wonderfully with a side of roasted vegetables or a light salad. Consider serving it alongside some garlic mashed potatoes or a creamy risotto for a more hearty meal. A crisp white wine like Sauvignon Blanc complements the lemony flavors nicely.
First, preheat your oven to 375°F (190°C). This ensures it's hot enough to cook the chicken evenly and keep it juicy. While the oven warms up, grab a small bowl to mix your marinade. Combine the lemon zest and juice with the minced garlic, olive oil, dried thyme, oregano, salt, and black pepper. Stir everything together until well blended—a quick whisk will do the trick.
Place your boneless chicken breasts in a baking dish. Pour the lemon-herb mixture over them, making sure each piece is well coated. Flip the chicken in the dish if necessary to ensure both sides soak up the marinade. Once your chicken is all seasoned up, pop the baking dish into the oven.
Bake the chicken for about 25-30 minutes. You'll know it's done when the juices run clear and the internal temperature reaches 165°F (75°C). Once cooked, take the dish out of the oven and let the chicken rest for about 5 minutes. This resting period allows the juices to redistribute, keeping the meat tender when sliced.
Just before serving, don’t forget to sprinkle the chopped fresh parsley on top. It’s the little finishing touch that adds a lovely burst of color and a fresh taste.
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