Garlic Skinless Chicken (Printable Format)

Juicy chicken breasts infused with garlic and herbs, oven-roasted to tender perfection for a flavorful main.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)

→ Marinade

02 - 4 cloves garlic, minced
03 - 2 tablespoons olive oil
04 - 1 tablespoon lemon juice
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

→ Garnish

09 - Fresh parsley, chopped (optional)
10 - Lemon wedges (optional)

# How-To Steps:

01 - Set the oven to 400°F (200°C) and allow it to fully preheat.
02 - Combine minced garlic, olive oil, lemon juice, dried oregano, dried thyme, salt, and black pepper in a small bowl; stir thoroughly.
03 - Place chicken breasts in a shallow dish or resealable plastic bag; pour marinade over the chicken, ensuring complete coverage. Refrigerate and marinate for at least 10 minutes or up to 2 hours for enhanced flavor.
04 - Position marinated chicken breasts in a single layer on a baking tray lined with parchment paper or lightly greased.
05 - Cook the chicken in the preheated oven for 20 to 25 minutes until the internal temperature reaches 165°F (74°C) and the meat is fully cooked.
06 - Remove from oven and allow the chicken to rest for 5 minutes. Garnish with chopped parsley and lemon wedges if desired, then serve warm.

# Expert Suggestions:

01 -
  • It tastes like you fussed for hours but youre done in half the time it takes to watch a sitcom.
  • The garlic gets mellow and sweet in the oven, not sharp or overpowering like raw cloves can be.
  • You probably have everything you need sitting in your pantry right now.
  • Leftovers slice beautifully for sandwiches or salads the next day.
02 -
  • If you skip the resting time, all the juices will run out onto your cutting board instead of staying in the meat.
  • A meat thermometer is your best friend here, overcooked chicken is dry chicken and nobody wants that.
  • If your chicken breasts are uneven in thickness, pound the thicker parts gently so everything cooks at the same rate.
03 -
  • Always check your chicken a few minutes early, ovens vary and nobody wants to rescue a dry bird.
  • Save any leftover marinade before it touches raw chicken and drizzle it over the finished dish for an extra punch of flavor.
  • If you double the recipe, use two trays and switch their positions halfway through so everything browns evenly.

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