Greek Lemon Herb Chicken - Buddy Bites Kitchen

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Marinade

02 - ¼ 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 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

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 black pepper. Mix thoroughly to blend flavors.

02 - Add chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for a minimum of 1 hour, preferably up to 4 hours for optimal taste.

03 - Set oven temperature to 400°F (200°C) and allow it to reach temperature before baking.

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

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

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

# Additional Tips::

01 -

The marinade does all the heavy lifting, so you can walk away and let the flavors build while you do something else.
It stays incredibly moist in the oven, no dry chicken disasters here.
Leftovers taste even better the next day tucked into wraps or tossed with greens.

02 -

Don't skip the marinating time, I tried rushing it once and the chicken tasted like plain baked protein with a lemon afterthought.
If your chicken breasts are thick and uneven, pound them gently with a rolling pin so they cook at the same rate and you don't end up with one dry edge.

03 -