Greek lemon herb chicken dish (Print version)

Juicy chicken breasts marinated in lemon, garlic, and Mediterranean herbs, then baked golden and tender.

# What You 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

# How to Make:

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 to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, up to 4 hours for enhanced flavor.
03 - Set the oven temperature to 400°F (200°C).
04 - Place marinated chicken breasts in a single layer within a baking dish. Pour any remaining marinade over the top.
05 - Bake for 25 to 30 minutes until chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
06 - Remove from oven and allow chicken to rest for 5 minutes. Slice and garnish with lemon wedges and chopped parsley before serving.

# Expert tips:

01 -
  • It transforms plain chicken into something that feels special without any fuss or fancy technique.
  • The marinade does all the work, so you can walk away and come back to dinner almost ready.
  • Leftovers taste even better the next day, tucked into pita or tossed with greens.
02 -
  • Marinating for less than an hour works in a pinch, but the flavors won't have time to really sink in.
  • If your chicken breasts are thick and uneven, pound them gently so they cook at the same rate and don't dry out on the edges.
  • Don't skip the resting step, cutting too soon lets all the moisture run out onto the board instead of staying in the meat.
03 -
  • Use a meat thermometer instead of guessing, overcooked chicken is the enemy of joy.
  • Let the chicken sit at room temperature for fifteen minutes before baking so it cooks more evenly.
  • Save any pan juices and drizzle them over rice or couscous, they're liquid gold.
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