Spring Garlic Herb Chicken (Printable Version)
Tender chicken marinated with spring garlic, herbs, and lemon, roasted until juicy and golden.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Marinade
05 - 3 tablespoons fresh spring garlic, minced (or 2 tablespoons regular garlic, minced)
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh thyme leaves
08 - 1 tablespoon fresh rosemary, chopped
09 - Zest and juice of 1 lemon
10 - 1 teaspoon honey (optional, for balance)
→ Garnish
11 - 2 tablespoons fresh chives, finely chopped
12 - Lemon wedges (optional)
# How To Make:
01 - In a large bowl, whisk together the olive oil, minced spring garlic, parsley, thyme, rosemary, lemon zest and juice, honey (if using), salt, and pepper until well combined.
02 - Add the chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor development.
03 - Preheat your oven to 400°F.
04 - Place the marinated chicken breasts in a baking dish. Pour any remaining marinade evenly over the top of the chicken.
05 - Roast for 25 to 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and juices run clear.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.
07 - Slice the chicken and garnish with fresh chives and lemon wedges before serving.
# Expert Advice:
01 -
- The marinade does double duty keeping the chicken incredibly juicy while creating a gorgeous golden exterior
- Spring garlics delicate flavor means you can use it generously without overwhelming the dish
- Everything comes together in under an hour with hands on time of just 15 minutes
02 -
- Spring garlic has a shorter season than youd expect usually late April through early June so grab it when you see it
- I learned the hard way that skipping the rest period makes all the difference between juicy and dry chicken
- An instant read thermometer eliminates all guesswork and prevents overcooking
03 -
- Brining the chicken for 30 minutes in lightly salted water before marinating adds another layer of moisture protection
- If you cannot find spring garlic regular garlic works but use slightly less as its more pungent