Lemon Herb Baked Chicken Breast
Lemon herb baked chicken breast is a simple, dependable recipe that definitely earns its place in the weeknight rotation. A quick lemon-and-olive-oil marinade gives the chicken bright flavor and tender texture that works well for dinner and meal prep.
Servings: 8 servings
Ingredients
- ½ cup fresh lemon juice
- ½ cup olive oil
- ¾ tsp garlic powder
- ½ tsp dried dill
- ¾ tsp dried oregano
- ½ tsp fennel seed ground
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 1-2 lbs boneless skinless chicken breasts (about 3-4 breasts) (or thighs, if desired)
Instructions
- Prepare the marinade: In a bowl, whisk together the lemon juice, olive oil, garlic powder, dill, oregano, fennel seed, salt, and black pepper. Add the chicken and turn each piece to coat and submerge in the marinade. Cover and refrigerate for at least 30 minutes and up to 2 hours.½ cup fresh lemon juice, ½ cup olive oil, ¾ tsp garlic powder, ½ tsp dried dill, ¾ tsp dried oregano, ½ tsp fennel seed, 1 ½ tsp kosher salt, ¾ tsp freshly ground black pepper, 1-2 lbs boneless skinless chicken breasts (about 3-4 breasts) (or thighs, if desired)
- Preheat: When ready to roast, preheat the oven to 375°F.
- Bake: Line a baking sheet with parchment paper, then add the chicken and discard the remaining marinade. Roast until the chicken reaches an internal temperature of 160°F, 18-25 minutes. Remove from the oven and let the chicken rest for 10-15 minutes to allow carryover cooking to reach an internal temperature of 165°F. Serve as desired (whole, sliced, or shredded).
For thighs: Remove the chicken when the internal temperature reaches 170°F and let it rest 10-15 minutes so the internal temperature reaches 175°F.
Video
Nutrition
Serving: 1serving | Calories: 169kcal