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 (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

11 - Lemon wedges

12 - Extra chopped parsley

# Steps to follow:

01 - In a large bowl or resealable bag, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, parsley, thyme, salt, and pepper. Mix thoroughly.

02 - Add chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, ideally up to 4 hours for enhanced flavor.

03 - Set the oven to 400°F (200°C) to prepare for baking.

04 - Place marinated chicken breasts in a single layer in a baking dish. Pour remaining marinade over the top.

05 - Cook for 25 to 30 minutes until the chicken is fully cooked and internal temperature reaches 165°F (74°C).

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

# Expert tips:

01 -

It tastes like sunshine even on the grayest evening, with lemon and herbs doing all the heavy lifting.
The marinade does the work for you, so dinner feels effortless even when youre tired.
Leftovers are a gift, they turn boring lunches into something you actually look forward to.

02 -

Marinating for less than an hour is fine in a rush, but the flavor wont be as deep or the texture as tender.
Overcrowding the baking dish traps steam and turns the chicken pale instead of golden, give each piece space.
Resting the meat is not optional, slicing too soon releases all the moisture and you end up with dry chicken.

03 -