Lemon-thyme chicken breast – baked in the oven
Servings: 2 servings
Ingredients
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
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.
Nutrition
Calories: 409kcal