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Juicy Baked Chicken Breast with Herbs and Lemon

This baked chicken breast recipe emphasizes simple techniques like marination and slow roasting to achieve maximum juiciness. Main ingredients include skinless, boneless chicken breasts, olive oil, lemon zest, garlic, and fresh herbs, resulting in a tender, flavorful dish with a golden, slightly crispy exterior. The final appearance is moist, evenly browned, and aromatic, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces skinless, boneless chicken breasts patted dry before seasoning
  • 2 tablespoons olive oil for brushing and marinating
  • 2 cloves garlic minced
  • 1 teaspoon lemon zest from organic lemon
  • 1 tablespoon chopped fresh herbs thyme or rosemary
  • 1/2 teaspoon smoked paprika optional, for color and flavor
  • to taste salt and freshly cracked pepper season generously

Equipment

  • Baking dish or sheet
  • Meat thermometer
  • Pastry brush
  • Kitchen tongs
  • Aluminum foil
  • Cutting Board
  • Chef's Knife

Method
 

  1. Preheat your oven to 200°C (390°F). Gather your baking dish, pastry brush, and chicken breasts.
  2. Pat the chicken breasts dry with paper towels. This helps the seasoning stick and promotes even browning.
  3. Season both sides of the chicken with salt, pepper, and a sprinkle of smoked paprika for color and flavor.
  4. In a small bowl, mix olive oil, minced garlic, lemon zest, and chopped herbs. Use the pastry brush to generously coat both sides of the chicken with this flavorful mixture.
  5. Place the coated chicken breasts in the baking dish, spacing them apart so they cook evenly. Slide the dish into the oven.
  6. Roast the chicken for 20 to 25 minutes, until the edges turn golden brown and you smell fragrant garlic and herbs filling the kitchen.
  7. Check the internal temperature with a meat thermometer; it should read 65-70°C (149-158°F). If it needs more time, continue baking a few minutes longer.
  8. Remove the chicken from the oven and tent loosely with aluminum foil. Let it rest for 5 minutes; this helps the juices redistribute, keeping the meat tender and moist.
  9. Slice the chicken against the grain using a sharp chef’s knife, revealing a juicy, tender interior with a golden crust.
  10. Squeeze fresh lemon over the slices for a bright finish. Serve hot and enjoy the fragrant, moist bites.

Notes

For extra flavor, marinate the chicken in the herb mixture for 30 minutes before baking. Using a meat thermometer ensures perfect juiciness without overcooking.