chicken breast oven recipes
This herb-roasted chicken breast is juicy, tender, and bursting with flavor. It's a simple and healthy dish that can be easily prepared in the oven, perfect for a weeknight dinner or meal prep for the week ahead.
Equipment
- 1 oven
- 1 baking dish or sheet pan
- 1 meat thermometer
- 1 measuring spoons
- 1 mixing bowl
- 1 cutting board
- 1 chef's knife
Ingredients
- 4 pieces chicken breasts About 6 oz each.
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons lemon juice Juice of 1 lemon.
- to taste fresh parsley For garnish (optional).
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and lemon juice. Stir well to create a marinade.
- Pat the chicken breasts dry using a paper towel. Place them in the baking dish or on the sheet pan.
- Pour the marinade over the chicken breasts, ensuring they are evenly coated. You may use your hands to rub the marinade into the meat for better flavor.
- Arrange the chicken breasts in a single layer in the baking dish. Optionally, garnish with fresh parsley for added color.
- Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) as measured with a meat thermometer.
- Remove from the oven and let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.
- Serve hot with your choice of sides.
Notes
Feel free to customize the herbs and spices according to your taste preferences.
This recipe works well with vegetables like carrots, green beans, or potatoes baked alongside the chicken for a complete meal.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and is great for salads or wraps.