Savory Garlic Herb Chicken (Printable)
Juicy chicken breasts marinated in fresh garlic and herbs, ready in just 45 minutes for a satisfying dinner.
# 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, finely chopped
04 - 1 tbsp fresh rosemary, finely chopped
05 - 1 tbsp fresh thyme, finely chopped
06 - 2 tbsp olive oil
07 - 1 tbsp fresh lemon juice
08 - 1 tsp kosher salt
09 - 1/2 tsp freshly ground black pepper
→ Garnish
10 - Fresh parsley, finely chopped
11 - Lemon wedges
# Directions:
01 - In a small mixing bowl, combine the minced garlic, chopped parsley, rosemary, thyme, olive oil, lemon juice, kosher salt, and black pepper. Stir until a uniform paste forms.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the herb marinade over the chicken, massaging it into each breast to ensure even, thorough coating. Seal the bag or cover the dish and refrigerate for a minimum of 15 minutes, or up to 2 hours for more pronounced flavor.
03 - Preheat the oven to 400°F or set an outdoor grill to medium-high heat, approximately 375–400°F.
04 - Take the chicken breasts out of the marinade, allowing any excess to drip off. Discard the remaining marinade — do not reuse.
05 - For oven method: arrange the chicken in a single layer in a baking dish and bake for 25–30 minutes, until the internal temperature registers 165°F on an instant-read thermometer. For grill method: place chicken over direct heat and grill for 6–7 minutes per side, until charred and cooked through to 165°F internally.
06 - 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 parsley, and serve alongside lemon wedges.
# Expert Tips:
01 -
- The marinade doubles as a flavor bomb for roasted potatoes or vegetables, so nothing goes to waste.
- It works equally well on the grill in summer or straight from the oven in winter, making it a year round staple.
02 -
- If you marinate longer than 2 hours the lemon juice will start to break down the texture and you will end up with mushy chicken.
- Dried herbs are a fine substitute but use only one teaspoon dried for every tablespoon of fresh, and add them to the oil a few minutes early so they soften.
03 -
- Pound the chicken breasts to an even thickness before marinating so you never end up with a dry end and a raw center.
- A pinch of red pepper flakes in the marinade adds a gentle warmth that does not overwhelm the herbs but keeps things interesting.