This Lemon Herb Oven Baked Chicken is a bright and zesty dish that brings a burst of flavor with every bite. It’s perfect for a weeknight dinner or a casual get-together, offering a refreshing twist on your usual chicken recipe.
Boneless skinless chicken breasts are the star of the dish, providing a lean protein base that's versatile and easy to cook. Olive oil adds moisture and a slight richness, helping the chicken stay juicy. Lemon juice and lemon zest bring that zesty, tangy flavor that brightens the entire dish. Garlic adds a savory depth, while dried oregano and thyme bring a classic herbal aroma. Finally, a touch of salt and black pepper enhances all the flavors without overpowering them.
This dish pairs beautifully with a light arugula salad or some roasted vegetables. You could also serve it alongside a quinoa pilaf or a simple couscous to soak up the delicious juices. A chilled glass of white wine complements the lemon and herb flavors wonderfully.
To start, preheat your oven to 375°F (190°C). While that's warming up, grab a small bowl and whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. This will be your flavorful marinade.
Next, place your chicken breasts in a baking dish. Pour your lemon herb mixture over the top, making sure each piece is well coated. Use your hands or a spoon to ensure the marinade covers every nook and cranny of the chicken.
Place the baking dish in your preheated oven and bake for about 25-30 minutes. You'll know it's done when the chicken is cooked through and the juices run clear. If you have a meat thermometer, aim for an internal temperature of 165°F (74°C).
Once out of the oven, let the chicken rest for about 5 minutes. This helps the juices redistribute, keeping the meat tender and juicy.
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