Juicy golden-brown chicken breasts (Printable View)

Tender chicken breasts roasted with herbs and garlic, delivering a juicy and flavorful main dish.

# Ingredient List:

01 - 4 boneless, skinless chicken breasts (5.3–6.3 oz each)

02 - 2 tablespoons olive oil

03 - 1 teaspoon kosher salt

04 - ½ teaspoon black pepper

05 - 1 teaspoon garlic powder

06 - 1 teaspoon dried thyme

07 - 1 teaspoon dried rosemary

08 - ½ teaspoon paprika

09 - Zest of ½ lemon

10 - 1 tablespoon chopped fresh parsley

11 - Lemon wedges, for serving

01 - Preheat oven to 425°F. Line a baking tray with parchment paper or lightly grease it.

02 - Pat chicken breasts dry with paper towels and arrange them on the prepared tray.

03 - In a small bowl, whisk together olive oil, kosher salt, black pepper, garlic powder, dried thyme, dried rosemary, paprika, and lemon zest.

04 - Brush or rub the seasoning mixture evenly over both sides of each chicken breast.

05 - Place the tray in the oven and roast chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F and juices run clear.

06 - Remove chicken from oven and let rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges as desired.

01 -

Comes together in 35 minutes with almost no hands-on effort once its in the oven.
The lemon zest and herb blend make it taste like you spent hours marinating.
Leftovers stay juicy and slice beautifully for next-day salads or sandwiches.

02 -

Always use a meat thermometer, guessing doneness by time alone is how you end up with dry chicken.
Resting the meat after roasting is not optional, cutting too soon releases all the moisture onto your cutting board instead of into your mouth.

03 -

Pound thicker breasts gently with a meat mallet so they cook evenly and finish at the same time as thinner ones.
Let your chicken sit at room temperature for 15 minutes before roasting so it cooks more evenly from edge to center.