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Ingredients
- 4 boneless skinless chicken breasts (about 1.5 pounds)
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 lemon, sliced for garnish
- Fresh parsley, chopped for garnish
Before you start
Equipment You'll Need
- 9x13 inch baking dish or rimmed baking sheet
- Small mixing bowl
- Whisk
- Meat thermometer
- Cutting board
- Knife
Safety Tips & Important Notes
Follow these for best results and safety.
- For more flavor, marinate the chicken in the refrigerator for 2-4 hours or overnight before baking.
- Pound chicken breasts to even thickness for more uniform cooking.
- Use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety.
- If chicken breasts are very thick, they may need an extra 5-10 minutes of cooking time.
Instructions
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Preheat your oven to 400°F (200°C).
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In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, and paprika until well combined.
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Place the chicken breasts in a 9x13 inch baking dish or on a rimmed baking sheet.
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Pour the marinade over the chicken, turning each piece to coat both sides evenly. Let sit for 10 minutes at room temperature.
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Arrange lemon slices on top of and around the chicken.
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Bake in the preheated oven for 25-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
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Remove from oven and let the chicken rest for 5 minutes before serving.
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Garnish with fresh chopped parsley and serve with pan juices drizzled over the top.
Chef's notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve with rice, roasted potatoes, Greek salad, or warm pita bread.
This recipe works well with bone-in chicken thighs; increase cooking time to 40-45 minutes.
Leftover chicken is excellent sliced in wraps, salads, or grain bowls.
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