Juicy Tender Roasted Chicken (Printable version)

Tender chicken breasts infused with herbs and garlic, roasted for a juicy, flavorful meal.

# What you need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (6.3 oz each)

→ Marinade & Seasonings

02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp dried thyme
06 - 1 tsp dried rosemary
07 - ½ tsp smoked paprika
08 - 2 cloves garlic, minced
09 - Zest of ½ lemon

→ Garnish (optional)

10 - Fresh parsley, chopped
11 - Lemon wedges

# How To:

01 - Set the oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels to remove excess moisture.
03 - In a small bowl, whisk together olive oil, kosher salt, black pepper, dried thyme, rosemary, smoked paprika, minced garlic, and lemon zest.
04 - Evenly coat both sides of each chicken breast with the marinade mixture.
05 - Place the coated chicken breasts spaced apart on the prepared baking sheet.
06 - Bake for 22 to 25 minutes until the internal temperature reaches 165°F and juices run clear.
07 - Remove from oven and let chicken rest for 5 minutes before slicing to retain juices.
08 - Garnish with chopped parsley and accompany with lemon wedges if desired.

# Expert Advice:

01 -
  • It takes barely 35 minutes from start to table, yet tastes like you've been cooking all day
  • The chicken stays incredibly juicy and tender every single time when you follow one simple rule
  • Your kitchen will smell absolutely divine, and guests will assume you're far more skilled than you actually are
  • It's naturally gluten-free and low-carb, so it works whether you're cooking for dietary needs or just because
02 -
  • The resting step is where magic happens—those 5 minutes make the difference between dry chicken and juicy chicken. Don't skip it, even though you'll be impatient.
  • If your chicken breasts are uneven in thickness, gently pound them to an even thickness before seasoning. This prevents some pieces from drying out while others are still cooking.
  • A meat thermometer is worth its weight in gold. It removes all guessing and guarantees perfect results every time.
  • Pat the chicken dry with fresh paper towels, not the same ones you used for anything else. This sounds fussy, but it genuinely matters for browning.
03 -
  • Bring your chicken to room temperature for 15 minutes before roasting if you have time. It cooks more evenly when it's not straight from the refrigerator.
  • The highest heat makes the biggest difference in flavor. Don't lower the oven temperature thinking it will prevent drying—high heat actually seals in juices when paired with proper resting.
  • Save the pan drippings and whisk them with a splash of stock to make a quick pan sauce if you're feeling fancy. Your guests will think you're a professional.

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