Juicy Roasted Chicken Breast (Printable)

Tender, golden chicken breast roasted with herbs and garlic for a flavorful main dish.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (5.3–6.3 oz each)

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried rosemary
08 - ½ teaspoon paprika
09 - Zest of ½ lemon

→ Optional Garnish

10 - 1 tablespoon chopped fresh parsley
11 - Lemon wedges for serving

# How To Cook:

01 - Set the oven to 425°F. Line a baking tray with parchment paper or apply a light coating of nonstick spray.
02 - Pat dry the chicken breasts with paper towels and arrange them evenly on the prepared tray.
03 - Combine olive oil, kosher salt, black pepper, garlic powder, dried thyme, dried rosemary, paprika, and lemon zest in a small bowl.
04 - Brush or rub the seasoning blend uniformly over both sides of each chicken breast.
05 - Place tray in the preheated oven and roast for 20 to 25 minutes, until the internal temperature reaches 165°F and juices run clear.
06 - Remove chicken from oven and allow it to rest for 5 minutes before slicing.
07 - Sprinkle chopped parsley over the chicken and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours marinating when you actually spent ten minutes mixing spices.
  • The chicken comes out tender and golden every single time once you know the right oven temperature.
  • You can prep it in the morning and slide it in the oven right when you get home.
02 -
  • If your chicken breasts are uneven in thickness, the thin parts will dry out before the thick parts are done, so pound them flat or slice the thick ones in half horizontally.
  • Resting the chicken is not optional, cutting into it right away will make all the moisture run out and leave you with dry meat.
03 -
  • Use a meat thermometer every single time, guessing doneness by look alone is how you end up with rubbery or undercooked chicken.
  • Save the pan drippings and toss them with roasted vegetables or drizzle over rice, they're too flavorful to waste.

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