Lemon Herb Bliss Baked Chicken

$- 4 boneless, skinless chicken breasts - 2 large lemons (one for zest and juice, one sliced) - 4 cloves garlic, minced - 3 tablespoons olive oil - 2 teaspoons fresh thyme (or 1 teaspoon dried thyme) - 2 teaspoons fresh rosemary (or 1 teaspoon dried rosemary) - 1 teaspoon salt - ½ teaspoon black pepper - Fresh parsley, chopped (for garnish) - Additional lemon slices Lemon Baked Chicken starts with simple, fresh ingredients. I love using boneless, skinless chicken breasts because they cook evenly and stay moist. Fresh lemons are key. They add zest, juice, and slices that brighten the dish. The zest gives a strong flavor that makes each bite pop. For the marinade, I use garlic, olive oil, thyme, rosemary, salt, and black pepper. These seasonings blend well. They create a savory taste that pairs perfectly with the lemon. The garlic adds depth while the herbs bring a fresh aroma. When serving, I like to sprinkle fresh parsley on top. It adds a vibrant green color and a hint of freshness. Adding extra lemon slices on the side makes the dish look pretty and inviting. You can pair this chicken with steamed veggies or a light salad for a nice meal. This dish is easy to make, and it always impresses! {{ingredient_image_1}} - First, preheat your oven to 400°F (200°C). This ensures even cooking. - In a small bowl, combine the zest and juice of one lemon, minced garlic, olive oil, thyme, rosemary, salt, and pepper. This mixture makes a tasty marinade. - Next, take the chicken breasts and place them in a baking dish. Pour the marinade over the chicken. Make sure each piece is well coated. - It’s best to let the chicken marinate for at least 15 minutes. You can also refrigerate it for up to 2 hours. This extra time adds flavor. - After marinating, place sliced lemon on top of the chicken. This adds a fresh taste while cooking. - Bake the chicken in the oven for 25-30 minutes. Check for an internal temperature of 165°F (75°C). The juices should run clear when it’s done. To make your chicken burst with flavor, marinate it well. Use a mix of lemon zest, juice, olive oil, garlic, thyme, rosemary, salt, and pepper. Let it sit for at least 15 minutes. For even better taste, marinate it for up to 2 hours in the fridge. You can also add a bit of honey or Dijon mustard to the marinade. This gives a sweet and tangy twist. Check the chicken's internal temperature to avoid dry meat. It should reach 165°F (75°C) for safe eating. Use a meat thermometer to be sure. After you take the chicken out of the oven, let it rest for 5 minutes. This helps the juices stay inside, making each bite juicy. Serve the chicken on a nice platter. Add a sprig of fresh parsley and some lemon slices for a pop of color. This makes a beautiful dish for any table. Pair your lemon baked chicken with steamed veggies or a light salad for a full, elegant meal. Pro Tips Marinate Longer for More Flavor: Allowing the chicken to marinate for at least 2 hours in the refrigerator can significantly enhance the flavor. The longer it sits, the more the herbs and lemon infuse into the meat. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Let It Rest: After baking, let the chicken rest for at least 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender and juicy. Presentation Matters: For an elegant presentation, serve the chicken on a platter with lemon slices and a sprinkle of freshly chopped parsley. This adds a pop of color and freshness to the dish. {{image_2}} You can change up the herbs in this recipe. Instead of thyme and rosemary, try oregano or basil for a twist. These herbs add their own unique flavors. If you like heat, add chili flakes to the marinade. This gives your dish a spicy kick that many love. Feel free to use chicken thighs or drumsticks instead of breasts. Bone-in cuts add a rich flavor. Just remember, cooking times will be longer. For thighs, bake for about 35-40 minutes. Always check the internal temperature to ensure it reaches 165°F (75°C). Adding vegetables to the dish makes it even better. You can toss in carrots, bell peppers, or zucchini. These vegetables roast nicely and soak up the lemon flavor. Place them around the chicken in the baking dish. This way, you create a complete meal in one pan. To keep your Lemon Baked Chicken fresh, store it in an airtight container. This helps prevent moisture loss. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When freezing, wrap the chicken tightly in plastic wrap, then place it in a freezer bag. This protects it from freezer burn. You can freeze it for up to three months. To reheat, thaw it in the fridge overnight. Warm it in the oven at 350°F (175°C) for about 20 minutes. Don’t let any chicken go to waste! You can shred it for salads or tacos. Add it to soups or stir-fries for extra flavor. Try making a lemon chicken pasta with your leftovers for a new meal! To check if your chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). This means the chicken is safe to eat. If you don’t have a thermometer, look for clear juices when you cut into the meat. If the juices run clear, it's cooked. Let the chicken rest for five minutes after baking. This helps keep it juicy and tender. Yes, you can use skin-on chicken. However, cooking times may change. Skin-on chicken takes longer to bake. Aim for 30-35 minutes at 400°F. Skin-on chicken can add extra flavor and moisture. Just make sure to check the internal temperature. It should still reach 165°F (75°C) for safety. Lemon Baked Chicken pairs great with many sides. Here are some tasty options: - Steamed vegetables: Broccoli, green beans, or asparagus. - Light salads: A simple mixed greens salad with a lemon vinaigrette. - Rice or quinoa: These grains absorb the chicken's flavors well. For wine, try a chilled Sauvignon Blanc or a light Pinot Grigio. Both wines enhance the lemony flavor of the chicken, making your meal even better. This article provided a clear guide for making lemon-baked chicken. We covered ingredients like chicken breasts, fresh lemons, and flavorful seasonings. You learned about preparation, marinating, and baking steps. We also shared tips for enhancing flavor and perfect cooking. Having tasty variations and smart storage tips helps you enjoy this dish longer. Whether you serve it with sides or repurpose leftovers, lemon-baked chicken can shine on your table. Enjoy cooking and sharing this delicious meal!$

Lemon Herb Bliss Baked Chicken

A flavorful baked chicken dish infused with lemon and herbs.

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Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 large lemons (one for zest and juice, one sliced)
4 cloves garlic, minced
3 tablespoons olive oil
2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
2 teaspoons fresh rosemary (or 1 teaspoon dried rosemary)
1 teaspoon salt
0.5 teaspoon black pepper
to taste fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, combine the zest and juice of one lemon, minced garlic, olive oil, thyme, rosemary, salt, and pepper. This will be your marinade.
Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they are well coated. Allow the chicken to marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
After marinating, place sliced lemon on top of the chicken breasts.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Remove the chicken from the oven and let it rest for 5 minutes. This will help keep it juicy.
Garnish with freshly chopped parsley before serving.

Notes

Serve with steamed vegetables or a light salad for a complete meal.

Keyword baked, chicken, herbs, lemon