Baked Chicken Breasts
Baked Chicken Breasts
Ingredients
Lemon Herb Marinade
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cracked pepper, or to taste
- 1 teaspoon dried herbs
- 1 teaspoon granulated garlic
- zest of one small lemon
- 2 pounds boneless, skinless chicken breasts
- fresh Italian parsley
Instructions
- 1
Preheat oven to 425°F
10 min - 2
Pat chicken dry with paper towels. Cut to a similar size so they cook evenly.
- 3
Mix marinade ingredients together in a small bowl to create a paste. Place chicken on a parchment-lined sheet pan and brush all sides generously with the marinade, pouring any remaining marinade over the breasts. Let chicken rest on the counter and come to room temp while oven preheats. Make sure oven is hot.
- 4
Bake on the middle rack for roughly 18-20 minutes. Smaller breasts, check at 16 minutes, medium breasts at check 20-22, larger breasts may take up to 25-30 minutes. Check for doneness at the thickest part of the biggest breast, using a thermometer (165F).
18 min - 5
Let chicken rest for 8-10 minutes, tenting with foil if you like.
8 min
Nutrition
Per serving (based on 4 servings)
