Ingredients:

  • 4 (6 oz) boneless, skinless chicken breasts
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place chicken breasts between two sheets of parchment paper and gently pound the thickest part until the breast is an even thickness of about 3/4 inch.
  2. In a bowl, whisk together the olive oil, lemon juice, zest, minced garlic, oregano, thyme, salt, and pepper.
  3. Coat the chicken thoroughly in the marinade mixture, cover, and refrigerate for at least 30 minutes (up to 24 hours).
  4. Preheat the oven to 400°F (200°C).
  5. Place the marinated chicken in a baking dish or on a lined sheet pan, ensuring the pieces are not touching.
  6. Roast for 15–20 minutes. Remove the chicken from the oven when a meat thermometer indicates an internal temperature of 160°F (71°C).
  7. Transfer chicken to a clean plate or cutting board, cover loosely with aluminum foil, and let rest for 5–10 minutes to reach a final internal temperature of 165°F (74°C).