Lemon-thyme chicken breast – baked in the oven

Name: Lemon-thyme chicken breast – baked in the oven
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon lemon juice; zest from ½ organic lemon; 1 large clove garlic; 2 teaspoons fresh thyme leaves; salt and black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings
2 servings
Calories
409 kcal
Course
Main Course, Dinner
Cuisine
International

Lemon-thyme chicken breast – baked in the oven

Yael Holden

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

2 small chicken breasts, about 11 oz/300g, skinless and boneless

marinade:

2 tablespoons olive oil
1 tablespoon lemon juice
zest from ½ organic lemon
1 large clove garlic pressed
2 teaspoons fresh thyme leaves or 1 ts dried thyme
salt and black pepper to taste

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Instructions

Pound the chicken breasts slightly, so that they are uniformly thick for even cooking (more or less, don‘t pound it too thin, like for cutlets).
Mix the ingredients for the marinade together (you can do that directly in your baking dish).
Place the meat in a small baking dish and rub on both sides with salt and black pepper, then cover with the marinade.
Cover the dish with plastic foil and set aside for a minimum of 15-30 minutes, but preferably overnight in the fridge to marinate.
Bake at 175 ° C / 345 °F / Gas Mark 3 ¾ (no fan) for about 22 minutes (baking time may vary depending on the oven and the size of the meat. If you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions). The easiest way to check if the meat is ready, is to measure it‘s internal temperature, it should be 75 °C / 165 °F . Insert the thermometer into the thickest part of the meat.
Leave the chicken breasts for 5 minutes to rest, then cut into slices and serve. Drizzle with the sauce from the baking dish.
Enjoy!

Notes

It’s best to get small chicken breasts because they bake more evenly, but bigger breasts can also bu used, just pound the thickest part of the breast slightly.
The chicken can also be pan-fried, but I prefer to bake it since the marinade splashes all over the kitchen.
This recipe is perfect to make ahead or prepare for a crowd - you can easily double or triple the recipe and bake in a bigger pan.