Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Kosher salt and black pepper, to taste
Marinade
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 3 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 tsp fresh rosemary (or ½ tsp dried rosemary)
Instructions
- Oven Preparation: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This sets the stage for easy cleanup and even cooking.
- Make the Marinade: In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, and thyme and rosemary. This mixture will infuse the chicken with a fresh and tangy flavor.
- Season and Marinate Chicken: Season the chicken breasts generously with kosher salt and black pepper. Then coat each breast thoroughly with the marinade, allowing it to soak in for 15 to 30 minutes to enhance the taste and juiciness.
- Roast the Chicken: Place the marinated chicken breasts on the prepared baking sheet. Roast in the preheated oven for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C) to ensure they are perfectly cooked.
- Rest before Serving: Remove the chicken from the oven and let it rest for about 5 minutes before slicing. This helps the juices redistribute, keeping the meat moist.
- Stovetop Cooking: Alternatively, heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through to 165°F.
- Add Finishing Flavors on Stovetop: In the last minute of cooking, add the minced garlic, lemon juice, and herbs to the pan. Spoon the aromatic pan juices over the chicken to enhance flavor.
- Rest and Serve: Remove the skillet from heat and let the chicken rest for 5 minutes before serving, just like the oven method.
Notes
- Marinating the chicken for longer (up to 2 hours) can enhance the flavor even more.
- Use a meat thermometer to ensure accurate cooking to 165°F, preventing overcooking.
- Serve with roasted vegetables or a fresh salad for a complete meal.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- For a gluten-free meal, verify that all ingredients (like Dijon mustard) are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
