Greek Lemon Herb Chicken

# What You 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 (from 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 (optional)

11 - Lemon wedges

12 - Extra chopped parsley

# How-to Steps:

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, coating evenly. Cover and refrigerate for at least 1 hour, preferably up to 4 hours to develop flavor.

03 - Preheat oven to 400°F.

04 - Place marinated chicken breasts in a single layer in a baking dish and pour remaining marinade over them.

05 - Bake for 25 to 30 minutes or until internal temperature reaches 165°F and juices run clear.

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

# Expert Advice:

01 -

The chicken stays so juicy you'll wonder why you ever cooked it any other way.
Marinating does all the heavy lifting, so you actually get to relax while flavors develop.
It tastes expensive and special but comes together faster than ordering takeout.

02 -

Don't skip the resting time after cooking, even though you're hungry, because those five minutes genuinely change whether the chicken stays juicy or ends up dry.
The lemon zest matters tremendously, so if you only use juice without it, you're missing half the brightness that makes this dish sing.

03 -