Greek Lemon Herb Chicken

# Components:

→ 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

04 - 1 tablespoon lemon zest

05 - 3 cloves garlic, minced

06 - 1 tablespoon fresh oregano, chopped

07 - 1 tablespoon fresh parsley, chopped

08 - 1 teaspoon dried thyme

09 - 1 teaspoon salt

10 - 1/2 teaspoon freshly ground black pepper

→ Garnish (optional)

11 - Lemon wedges

12 - Extra chopped parsley

# Method:

01 - Combine olive oil, lemon juice, lemon zest, minced garlic, oregano, parsley, thyme, salt, and pepper in a large bowl or resealable bag. Mix until well blended.

02 - Add chicken breasts to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour, up to 4 hours for optimal flavor.

03 - Set the oven to 400°F (200°C) to preheat while chicken marinates.

04 - Place marinated chicken in a single layer within a baking dish and pour remaining marinade over the top.

05 - Bake for 25 to 30 minutes 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 parsley if desired.

# Expert Advice:

01 -

The marinade does all the heavy lifting, you just toss everything together and walk away.
It stays juicy even if you accidentally leave it in the oven an extra minute or two.
Leftovers taste even better the next day tucked into pita with cucumbers and tzatziki.

02 -

Don't skip the resting time after baking, cutting too soon turns juicy chicken into dry chicken real fast.
If your chicken breasts are uneven, pound the thick parts down so everything cooks at the same rate.
Marinating longer than four hours can make the texture a little mushy from the lemon acid, so don't go overboard.

03 -