Garlic Skinless Chicken

I used to overcomplicate weeknight dinners until a neighbor handed me a plate of this chicken through the fence one August evening. It was so simple, just garlic and herbs, but the flavor stopped me mid-bite. She laughed and said she'd been making it for thirty years, and now I understand why.

The first time I made this for my kids, they asked if we were having company because the kitchen smelled so good. I told them no, just us, and watched them clean their plates without a single complaint. That alone made it a keeper in my house.

Ingredients

• Boneless, skinless chicken breasts: I go for pieces around 150 g each so they cook evenly, and I always pat them dry with a paper towel before marinating so the flavors stick better.
• Garlic: Fresh cloves are worth the peeling, they smell incredible when they hit the oil and they mellow beautifully in the heat.
• Olive oil: This keeps the chicken moist and helps the herbs cling to every surface, I use regular olive oil not the fancy extra virgin for roasting.
• Lemon juice: Just a tablespoon brightens everything up and tenderizes the meat a little, freshly squeezed is nicer but bottled works in a pinch.
• Dried oregano and thyme: These two herbs together smell like a summer garden, and dried works better here because they release flavor slowly as the chicken roasts.
• Salt and black pepper: Don't skimp on the salt, it pulls out the natural sweetness of the garlic and makes the whole dish sing.
• Fresh parsley and lemon wedges: Totally optional but a handful of chopped parsley and a squeeze of lemon at the end make it look and taste like something from a cafe.

Instructions

Get the oven ready:

Preheat your oven to 200°C (400°F) so it's nice and hot when the chicken goes in. This helps the outside get a little golden while the inside stays juicy.

Mix the marinade:

In a small bowl, stir together the minced garlic, olive oil, lemon juice, oregano, thyme, salt, and pepper until it looks like a fragrant paste. The smell alone will make you hungry.

Coat the chicken:

Put the chicken breasts in a shallow dish or a zip top bag and pour the marinade over them, turning each piece so it's completely covered. Let them sit for at least 10 minutes, or up to 2 hours in the fridge if you have the time.

Arrange on the tray:

Line a baking tray with parchment paper or give it a light grease, then lay the chicken in a single layer with a little space between each piece. This helps the heat circulate and cook them evenly.

Roast until done:

Slide the tray into the oven and roast for 20 to 25 minutes, until the chicken is cooked through and a thermometer reads 74°C (165°F) in the thickest part. The edges might get a little caramelized and that's exactly what you want.

Rest and serve:

Take the chicken out and let it rest for 5 minutes so the juices settle back in. Sprinkle with parsley, add a lemon wedge if you like, and serve it hot.

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One rainy Sunday I served this with roasted carrots and mashed potatoes, and my husband looked up from his plate and said it felt like home. Sometimes the simplest meals are the ones that stick with you long after the dishes are done.

How to Make It Even Better

If you have an extra half hour, brine the chicken in salted water before you marinate it. It sounds fussy but it makes the meat so tender and juicy that you'll taste the difference in every bite. I do this whenever I remember, and I always wish I'd done it when I forget.

What to Serve It With

This chicken is a team player, it goes with just about anything. I've served it next to roasted vegetables, over a big green salad, with rice, or even tucked into pita bread with cucumbers and tomatoes. It's one of those dishes that fits whatever mood you're in.

Ways to Switch It Up

Some nights I add a half teaspoon of crushed red pepper flakes to the marinade for a little heat, and it wakes the whole thing up without making it spicy. You can also swap the thyme for rosemary if that's what you have, or toss in a teaspoon of smoked paprika for a deeper, smokier flavor.

• Try adding a pinch of cumin for a warm, earthy note that pairs beautifully with the garlic.
• If you love citrus, use lime juice instead of lemon for a slightly sweeter tang.
• For a Mediterranean vibe, crumble a little feta over the top right before serving.

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This recipe has become my go to whenever I need something reliable, delicious, and fast. I hope it becomes one of yours too.

Questions & Answers About the Recipe

→ How long should the chicken marinate?

Marinate the chicken for at least 10 minutes or up to 2 hours in the refrigerator to maximize flavor absorption.

→ What temperature is best for roasting?

Roast the chicken at 200°C (400°F) for 20-25 minutes until the internal temperature reaches 74°C (165°F).

→ Can I add spices for extra flavor?

Yes, adding crushed red pepper flakes to the marinade provides a pleasant spicy kick without overwhelming the garlic and herbs.

→ Is it necessary to brine the chicken?

Brining for 30 minutes prior to marinating helps to enhance juiciness but is optional depending on preference.

→ What sides complement this dish well?

Roasted vegetables, fresh salads, or rice complement the garlic-infused chicken nicely, balancing flavors and textures.