Greek Lemon Herb Chicken

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (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

11 - Lemon wedges (optional)

12 - Extra chopped parsley (optional)

# Directions:

01 - In a large bowl or resealable bag, combine olive oil, lemon juice, lemon zest, garlic, oregano, parsley, thyme, salt, and pepper. Mix thoroughly.

02 - Add chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably up to 4 hours.

03 - Preheat oven to 400°F.

04 - Place marinated chicken breasts in a single layer in a baking dish. Pour remaining marinade over the top.

05 - Bake for 25 to 30 minutes, or until internal temperature reaches 165°F and chicken is cooked through.

06 - Remove chicken from oven and let rest for 5 minutes. Slice and serve garnished with lemon wedges and chopped parsley if desired.

# Expert Hints:

01 -

The chicken stays impossibly tender and juicy because the acid and oil in the marinade do the heavy lifting while you sleep or work.
Fresh lemon and oregano make your kitchen smell like a Greek island, without any fancy techniques or secret ingredients.
One pan, minimal cleanup, and you've got something restaurant-worthy that took fifteen minutes of actual hands-on time.

02 -

Don't skip the resting time, it's the difference between juicy chicken and dry chicken, even though you're eager to eat.
The marinade can look thin and loose, but that's exactly what you want, it will coat the meat evenly and cook into a subtle glaze.

03 -