Savory Garlic Herb Chicken (Printer-friendly)

Juicy chicken breasts marinated in fresh garlic and herbs, oven-baked or grilled to golden perfection.

# What You 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 (for finishing)
11 - Lemon wedges (for serving)

# How to Make It:

01 - In a small bowl, combine the minced garlic, chopped parsley, rosemary, thyme, olive oil, lemon juice, salt, and black pepper. Mix thoroughly until a fragrant, well-blended paste forms.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, massaging the bag or turning the pieces to ensure even, complete coating on all sides. Allow to marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for more pronounced flavor penetration.
03 - Preheat the oven to 400°F or set a grill to medium-high heat, allowing it to reach full temperature before cooking.
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 registers 165°F on an instant-read thermometer. 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 or platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with freshly chopped parsley and serve alongside lemon wedges.

# Expert Tips:

01 -
  • The herb marinade does all the heavy lifting so you barely have to think once its together.
  • It works just as beautifully on a weeknight as it does when you need to impress someone without breaking a sweat.
  • Cleanup is almost nothing since everything essentially marinates and cooks in its own flavor.
02 -
  • Dried herbs work if fresh are out of reach, just use one teaspoon dried for every tablespoon of fresh the recipe calls for.
  • Do not skip the resting step because sliced chicken that has not rested will lose its juices and taste drier than it should.
03 -
  • Pound the chicken to even thickness before marinating so the thin end does not dry out while the thick end finishes cooking.
  • Marinate in the morning before work and by dinner time the flavor will have penetrated all the way through the meat.

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