Greek Lemon Herb Chicken (Printable Version)

Juicy chicken marinated with lemon, garlic, and herbs, oven-baked for a flavorful, healthy meal.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approx. 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

# How To Make It:

01 - Combine olive oil, lemon juice, lemon zest, minced garlic, oregano, parsley, thyme, salt, and pepper in a large bowl or resealable bag. Mix thoroughly.
02 - Add chicken breasts to the marinade and coat completely. Cover and refrigerate for at least 1 hour, ideally up to 4 hours.
03 - Set oven temperature to 400°F (200°C).
04 - Place marinated chicken breasts evenly in a baking dish. Pour remaining marinade over the top.
05 - Bake for 25–30 minutes until internal temperature reaches 165°F (74°C) and chicken is fully cooked.
06 - Remove from oven, let rest for 5 minutes. Slice and serve garnished with lemon wedges and parsley if desired.

# Expert Advice:

01 -
  • It tastes like vacation but uses ingredients you already have in the kitchen.
  • The marinade does all the work while you go live your life.
  • Leftovers taste even better the next day tucked into pita or tossed over greens.
02 -
  • Do not skip the resting step or youll lose all that precious juice to the cutting board.
  • If your chicken breasts are uneven, pound them gently so they cook at the same rate and nothing dries out.
03 -
  • Use a meat thermometer so you never have to guess; overcooked chicken is a heartbreak.
  • Let the chicken sit out for ten minutes before baking so it cooks more evenly from edge to center.
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