Garlic Herb Chicken (Print Version)

Juicy chicken breasts infused with fresh garlic and herbs, ready in just 45 minutes for a satisfying meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Marinade

02 - 4 cloves garlic, minced
03 - 2 tbsp fresh parsley, chopped
04 - 1 tbsp fresh rosemary, chopped
05 - 1 tbsp fresh thyme, chopped
06 - 2 tbsp olive oil
07 - 1 tbsp fresh lemon juice
08 - 1 tsp kosher salt
09 - ½ tsp freshly ground black pepper

→ Garnish

10 - Fresh parsley, chopped
11 - Lemon wedges

# How to Make It:

01 - In a small bowl, combine the minced garlic, chopped parsley, rosemary, thyme, olive oil, lemon juice, kosher salt, and black pepper. Mix thoroughly until a uniform paste forms.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, massaging it into each piece to ensure even, thorough coating. Seal the bag or cover the dish and refrigerate for at least 15 minutes, or up to 2 hours for a more pronounced flavor.
03 - Preheat the oven to 400°F or set an outdoor grill to medium-high heat, approximately 375–400°F.
04 - Remove the chicken from the marinade, letting any excess drip off, and discard the remaining marinade. For oven baking, arrange the chicken in a baking dish and bake for 25–30 minutes until the internal temperature reaches 165°F. For grilling, cook the chicken for 6–7 minutes per side until fully cooked through with appealing char marks.
05 - Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice if desired, garnish with fresh chopped parsley, and serve with lemon wedges alongside.

# Expert Advice:

01 -
  • The herb marinade does all the heavy lifting so you barely have to think once it comes together.
  • It works beautifully in the oven or on the grill, making it a year round staple you will return to again and again.
02 -
  • Marinating beyond 2 hours can actually make the texture stringy because the lemon juice starts breaking down the proteins too aggressively.
  • If your chicken breasts are very thick, pound them to an even half inch thickness before marinating so the center cooks through before the edges dry out.
03 -
  • Take the chicken out of the fridge 15 minutes before cooking so it loses its chill and cooks more evenly from edge to center.
  • A final squeeze of fresh lemon over the plated chicken wakes up every flavor on the plate and makes people ask what your secret is.

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