Garlic Herb Chicken (Printable)

Juicy chicken breasts marinated in fresh garlic and herbs, oven-baked or grilled to golden perfection.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Marinade

02 - 4 cloves garlic, minced
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tbsp fresh rosemary, finely chopped
05 - 1 tbsp fresh thyme, finely chopped
06 - 2 tbsp olive oil
07 - 1 tbsp fresh lemon juice
08 - 1 tsp kosher salt
09 - 1/2 tsp freshly ground black pepper

→ Garnish

10 - Fresh parsley, finely chopped
11 - Lemon wedges

# Steps:

01 - In a small bowl, combine the minced garlic, chopped parsley, rosemary, thyme, olive oil, lemon juice, kosher salt, and black pepper. Stir until a smooth, fragrant paste forms.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, massaging it into each piece to ensure even, thorough coating. Seal the bag or cover the dish and refrigerate for at least 15 minutes, or up to 2 hours for more pronounced flavor.
03 - Preheat the oven to 400°F or set a grill to medium-high heat, allowing it to reach the proper temperature before cooking.
04 - Remove the chicken from the marinade, letting any excess drip off, and discard the remaining marinade. For oven method: arrange the chicken in a baking dish and bake for 25–30 minutes until the internal temperature registers 165°F on a meat thermometer. For grill method: grill the chicken for 6–7 minutes per side until fully cooked through with appealing char marks.
05 - Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice or serve whole, garnished with fresh chopped parsley and lemon wedges on the side.

# Expert Tips:

01 -
  • The marinade doubles as a flavor bomb whether you have fifteen minutes or two hours to spare.
  • It works beautifully in the oven or on the grill so you are never stuck depending on your setup.
02 -
  • Pounding the chicken to an even thickness before marinating prevents the thin ends from drying out while the thick middle finishes cooking.
  • If you substitute dried herbs use one teaspoon dried for every one tablespoon fresh or the flavor will overpower everything.
03 -
  • A pinch of red pepper flakes in the marinade adds a gentle warmth that does not overpower the herbs but keeps things interesting.
  • Letting the chicken come to room temperature for ten minutes before cooking ensures more even results from edge to center.

Return