Ingredients
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
- 1 teaspoon dried thyme or rosemary
Instructions
- Whisk together the olive oil, lemon juice, honey, minced garlic, salt, pepper and thyme (or rosemary) in a medium bowl to prepare the marinade.
- Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes—overnight yields deeper flavor.
- Preheat the oven to 375 °F (190 °C).
- Lightly grease a baking dish and arrange the marinated chicken breasts in it, coating them evenly with the marinade.
- Bake the chicken for 25–30 minutes, or until the internal temperature reaches 165 °F (75 °C) at the thickest part.
- Remove from the oven and let the chicken rest for 5 minutes so the juices redistribute, then serve.
Notes
- For richer flavor, use the same marinade with chicken thighs instead of breasts.
- Swap dried thyme for rosemary (or a mix of both) depending on preference.
- Add a pinch of smoked paprika or crushed red pepper flakes for a subtle smoky or spicy kick.
- Grill instead of bake: cook the marinated chicken on a pre‑heated grill for about 6–7 minutes per side until done.
- To make ahead, marinate the chicken the night before and bake just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg
