Spring Garlic Herb Chicken (Print Version)
Juicy roasted chicken marinated with spring garlic, parsley, thyme, rosemary, and lemon for a bright, flavorful main dish.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Marinade
05 - 3 tbsp fresh spring garlic minced
06 - 2 tbsp fresh parsley chopped
07 - 1 tbsp fresh thyme leaves
08 - 1 tbsp fresh rosemary chopped
09 - 1 lemon zest and juice
10 - 1 tsp honey optional
→ Garnish
11 - 2 tbsp fresh chives finely chopped
12 - Lemon wedges optional
# Step-by-Step Guide:
01 - Whisk together olive oil, minced spring garlic, parsley, thyme, rosemary, lemon zest and juice, honey, salt, and pepper in a large bowl until well combined.
02 - Add chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
03 - Preheat your oven to 400°F.
04 - Place marinated chicken breasts in a baking dish and pour any remaining marinade over the top.
05 - Roast for 25-30 minutes until chicken is cooked through and internal temperature reaches 165°F. Juices should run clear when pierced.
06 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute throughout the meat.
07 - Slice chicken and garnish with fresh chives and lemon wedges before serving.
# Expert Suggestions:
01 -
- The spring garlic brings a sweetness that regular garlic can only dream of, making the whole house smell incredible while it roasts
- You can throw the marinade together in five minutes and let the oven do the rest of the work
02 -
- I once skipped the resting step and ended up with dry chicken, so those five minutes really do matter
- If your chicken breasts are unusually thick, slice them horizontally before marinating so they cook through without drying out
03 -
- Brining the chicken for thirty minutes in lightly salted water before marinating makes a noticeable difference in juiciness
- Pat the chicken dry before adding it to the marinade so the herbs actually stick instead of sliding off