Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
- 3 tbsp (45ml) olive oil (or avocado oil)
- 4 garlic cloves, minced (or 1 tsp garlic powder)
- 1 tbsp (3g) fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp (3g) fresh thyme, chopped (or 1 tsp dried)
- 1 tsp (5g) smoked paprika
- 1 lemon, sliced (juice + zest optional)
- 1 tsp (6g) sea salt
- ½ tsp (1g) black pepper
- Optional sides: Roasted veggies, quinoa, or a green salad.
Instructions
1. Prep the Chicken
- Preheat oven to 425°F (220°C).
- Pat chicken breasts dry with paper towels.
2. Make the Marinade
- In a small bowl, whisk olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.
3. Season & Bake
- Brush marinade evenly over chicken. Place lemon slices on top.
- Bake 20–25 minutes (or until internal temp reaches 165°F/74°C).
4. Rest & Serve
- Let chicken rest 5 minutes before slicing. Squeeze lemon juice over the top.
Extra Tips
✅ Extra Juicy: Brine chicken in salted water for 15 minutes before baking.
✅ Gluten-Free: This recipe is naturally gluten-free!
✅ Spicy Kick: Add ¼ tsp cayenne pepper or chili flakes to the marinade.
✅ Veggie-Packed: Bake chicken on a sheet pan with broccoli, zucchini, or bell peppers.
FAQ's
Q: How to prevent dry chicken breasts?
A: Use a meat thermometer. Remove at 165°F (74°C) and let rest to lock in juices.
Q: Can I use chicken thighs?
A: Yes, but adjust baking time to 25–30 minutes.
Q: How to store leftovers?
A: Refrigerate in an airtight container up to 4 days. Reheat in the oven or skillet.
Q: Substitute dried herbs for fresh?
A: Yes use ⅓ the amount (e.g., 1 tsp dried rosemary instead of 1 tbsp fresh).
