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

12 - Extra chopped parsley

# Steps:

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 and coat evenly with marinade. Cover and refrigerate for at least 1 hour, preferably up to 4 hours.

03 - Set oven temperature to 400°F (200°C).

04 - Place marinated chicken breasts in a single layer in a baking dish, pouring any remaining marinade over them.

05 - Cook for 25 to 30 minutes until internal temperature reaches 165°F (74°C) and chicken is fully cooked.

06 - Remove from oven, let rest for 5 minutes, then slice and serve garnished with lemon wedges and chopped parsley as desired.

# Expert Insights:

01 -

The chicken stays incredibly moist because the lemon juice and olive oil work together to protect the meat as it cooks.
One marinade does all the seasoning work, which means fewer bowls to wash and more time to relax before dinner.
It tastes like you spent hours planning something special, but really you just threw everything together and let time do the work.

02 -

Don't skip the resting period after it comes out of the oven, even though five minutes feels like nothing. That's when the magic happens and the chicken actually gets juicier, not drier.
If your chicken breasts are really thick, use a meat mallet to gently pound them to an even thickness so they cook at the same rate and nobody gets a dry edge piece.

03 -