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Lemon-Herb Baked Chicken
LEMON-HERB BAKED CHICKEN

Chicken Breasts, Marinade. That's it!

Total time
5 hrs

Recipe by:

Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.

INGREDIENTS - 4 servings
  • 4 Pieces Chicken Breast Whole, boneless, skinless
  • 14 Cup Olive Oil
  • 2 Lemons Juiced, to produce 1/4 cup
  • 1 Tablespoon Lemon Zest Use same lemons
  • 12 Tablespoon Sea Salt Can use Kosher Salt as well
  • 1 Teaspoon Black Pepper Freshly ground
  • 4 Cloves Garlic Minced
  • 1 Tablespoon Sage
  • 14 Cup Parsley
  • 2 Tablespoons Oregano
  • 2 Tablespoons Rosemary
  • 2 Tablespoons Thyme
PREPARATION
  • At least four hours (or up to one day) in advance, put all marinade ingredients in a food processor and mix until combined like a vinaigrette.
  • Place all chicken breasts inside of a plastic zipper bag and pour the marinade over the chicken.
  • Seal the package and massage the ingredients together. Place inside of a dish and place back into the refrigerator for 4 hours (or up to one day).
  • Preheat oven to 350 degrees.
  • Remove chicken from refrigerator and place in an 8”x8” baking dish. Bake the chicken for 45 minutes or until the internal temperature reaches 165 degrees.
  • Remove from oven and allow to sit for 5 minutes. Slice the chicken into 1” slices along a diagonal.

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