Lemon Herb Baked Chicken

(about 3–4 servings)

Ingredients

• 1½–2 pounds boneless, skinless chicken breasts or thighs

• 2 tablespoons olive oil

• Juice of 1 lemon (about 2–3 tablespoons)

• Zest of ½ lemon (optional but nice)

• 3 garlic cloves, minced (or 1 teaspoon garlic powder)

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme or rosemary (optional)

• 1 teaspoon salt (to start)

• ½ teaspoon black pepper (to start)

Directions

1. Preheat oven to 400°F (200°C).

2. Lightly oil or line a baking dish.

3.  In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme/rosemary (if using), salt, and pepper.

4. Coat the chicken

   • Place chicken in the baking dish.

   • Pour the marinade over the chicken and turn pieces to coat.

   • Let sit for at least 10–15 minutes (or cover and refrigerate up to a few hours if you’d like).

5.  Bake for 20–25 minutes, depending on thickness, until the chicken is cooked through (165°F internal temperature).

   • Spoon some of the pan juices over the chicken halfway through if you remember.

6. Taste - spoon a little pan juice onto a small bite of chicken:

   • • If you want more brightness → squeeze a bit more lemon over the top after baking.

     • If it needs more savory depth → sprinkle a light pinch of salt over the sliced chicken.

Serve:

• Slice or serve whole with the pan juices spooned over the top.

• Pair with our Roasted Brussels Sprouts with Pomegranate & Pumpkin Seeds recipe as a side dish and any additional carb you like (rice, potatoes, etc., if desired).

Enjoy!