Garlic Herb Chicken (Printable)
Herb-marinated chicken roasted with broccolini and finished with fresh lemon for a bright, satisfying meal.
# List of ingredients:
→ Herb-Marinated Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 3 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
08 - Zest of 1 lemon
09 - Juice of 1/2 lemon
→ Roasted Broccolini
10 - 1 lb broccolini, trimmed
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - Lemon wedges, for serving
# Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, kosher salt, black pepper, lemon zest, and lemon juice. Add the chicken breasts and toss thoroughly to coat. Allow to marinate for at least 10 minutes at room temperature.
03 - Arrange the trimmed broccolini on one side of the prepared baking sheet. Drizzle with olive oil, then season with kosher salt, black pepper, and crushed red pepper flakes if using. Toss to coat evenly.
04 - Place the marinated chicken breasts on the opposite side of the baking sheet, spacing them evenly to allow proper air circulation.
05 - Roast in the preheated oven for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F and the broccolini is crisp-tender with lightly charred edges.
06 - Remove the baking sheet from the oven. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing to retain juices.
07 - Slice the chicken breasts and serve alongside the roasted broccolini. Garnish with fresh lemon wedges for squeezing over the top.
# Expert Advice:
01 -
- Everything cooks on one pan, which means cleanup is almost embarrassingly easy.
- The marinade doubles as a finishing flavor, so nothing gets wasted and every bite sings.
- It is gluten free and low carb without tasting like you are sacrificing anything at all.
02 -
- Do not skip the rest period for the chicken because slicing too early means all those juices end up on the cutting board instead of in the meat.
- The broccolini will continue cooking from residual heat after you pull the pan, so take it out when it still looks slightly underdone to your liking.
03 -
- Pound the chicken to an even half inch thickness before marinating and every breast finishes cooking at the same time with no dry edges.
- If you can marinate the chicken in the morning and let it sit in the fridge all day, the herb flavor penetrates deeper and dinner comes together in under thirty minutes.