Ingredients:

  • boneless, skinless chicken breasts (approx. 6–8 oz each)
  • Tablespoons Extra Virgin Olive Oil
  • cloves Fresh Garlic, minced
  • Tablespoon Fresh Rosemary, finely chopped
  • teaspoon Dried Thyme
  • teaspoon Lemon Zest (from 1 medium lemon)
  • teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • Fresh Lemon Wedges (for serving)

Instructions:

  1. Pat the chicken breasts thoroughly dry with paper towels. If necessary, lightly pound the thicker ends slightly to achieve a uniform thickness of about 1 inch.
  2. Create the rub: In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper until well combined.
  3. Marinate: Place the prepared chicken into a bowl or zip-top bag. Pour the rub over the chicken, ensuring all pieces are evenly coated. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
  4. Preheat & Prep Pan: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, or place a wire rack on the sheet.
  5. Arrange for Roasting: Remove the chicken from the marinade, letting any excess drip off. Place the chicken breasts on the prepared rack/sheet, ensuring they aren't touching.
  6. Bake: Roast for 20 to 28 minutes, depending on the thickness of the chicken.
  7. Check Doneness: Insert a meat thermometer into the thickest part of the breast. Remove from the oven immediately once the internal temperature reaches 160°F (71°C).
  8. Rest (The Crucial Step!): Transfer the chicken to a clean cutting board or plate. Tent loosely with foil and allow to rest for 10 minutes before slicing or serving. (Carryover cooking will bring the temperature up to the safe 165°F/74°C).
  9. Serve: Slice against the grain or serve whole, perhaps with a fresh squeeze of lemon.