Greek Lemon Herb Chicken

# What You'll 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 It:

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 they are evenly coated. Cover and refrigerate for at least 1 hour, up to 4 hours for enhanced flavor.

03 - Set the oven to 400°F (200°C) to prepare for baking.

04 - Place marinated chicken breasts in a single layer inside a baking dish. Pour remaining marinade over the top.

05 - Bake the chicken for 25 to 30 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear.

06 - Remove chicken from oven and let rest for 5 minutes. Slice and serve garnished with lemon wedges and additional parsley, if desired.

# Expert Tips:

01 -

The chicken stays incredibly moist because the acid in the lemon juice tenderizes the meat while the oil keeps everything juicy through baking.
You can prep this in the morning and let it marinate all day, so dinner practically cooks itself when you get home hungry.
The Mediterranean herbs taste bright and alive without any heaviness, making you feel good about what you're eating.

02 -

Don't skip the resting step, as those five minutes genuinely change whether the meat stays moist or turns dry once you bite into it.
If your marinade sits for more than four hours, the lemon juice can start to 'cook' the surface of the chicken, which changes the texture in a way you probably don't want.

03 -