Garlic, Lemon & Thyme Roasted Chicken Breasts

I’m obsessed with these juicy, garlicky, lemony, herby chicken breasts! In fact, this happens to be my favorite way to prepare chicken breasts, for sauteing, roasting or even grilling. They have the perfect balance of flavors, and are so versatile, whether you’re serving them whole, or in a sandwich, salad, wrap or gyros! Garlic, lemon, thyme and olive oil are blended together to make a delicious marinade that really penetrates the chicken and creates incredible flavor. Make a ton of these chicken breasts, and chop them up for chicken salad, shred them for chicken sandwiches or chopped salads. You can easily double or triple the marinade recipe to make a big batch of chicken. Also, feel free to substitute other herbs, like rosemary, tarragon, parsley or oregano.

2 pounds of boneless, skinless chicken breasts
Zest & juice of 1 lemon
1/2 cup + 1 tablespoon extra virgin olive oil
4 cloves of garlic, minced
1 tablespoon fresh thyme, chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Create the marinade by mixing the lemon juice, zest, 1/2 cup of olive oil, garlic, thyme salt, and pepper. Place the chicken breasts in a non-reactive glass dish, or plastic ziptop bag, and pour the marinade over the chicken.

Make sure to evenly coat the chicken, then cover and refrigerate for 2 hours.

Preheat your oven to 400 degrees F.

Remove the chicken from the marinade and wipe off the excess. Heat 1 tablespoon of olive oil, and sear the chicken breasts for 2 minutes on each side, until they’re golden brown.

Place the chicken breasts on a baking sheet lined with a baking rack, and roast at 400 degrees F for 20-30 minutes depending on the thickness of the chicken breast, or until the internal temperature reads 165 degrees F.

Serve with extra lemon wedges, if desired.

Garlic, Lemon & Thyme Roasted Chicken Breasts

Print recipe

Print with main photo
Print text only

Serves 4

Prep time 2 hours

Cook time 30 minutes

Total time 2 hours, 30 minutes

Ingredients

2lb boneless, skinless chicken breasts
zest of 1 lemon
juice of 1 lemon
1/2 cup extra virgin olive oil (+ 1 tbsp)
4 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions

1. Create the marinade by mixing the lemon juice, zest, 1/2 cup of olive oil, garlic, thyme salt, and pepper. Place the chicken breasts in a non-reactive glass dish, or plastic ziptop bag, and pour the marinade over the chicken. Make sure to evenly coat the chicken, then cover and refrigerate for 2 hours.

2. Preheat your oven to 400 degrees F. Remove the chicken from the marinade and wipe off the excess. Heat 1 tablespoon of olive oil, and sear the chicken breasts for 2 minutes on each side, until they're golden brown.

3. Place the chicken breasts on a baking sheet lined with a baking rack, and roast at 400 degrees F for 20-30 minutes depending on the thickness of the chicken breast, or until the internal temperature reads 165 degrees F.