Spring Garlic Herb Chicken (Printable)
Juicy roasted chicken with spring garlic, parsley, thyme, rosemary and lemon. Ready in 45 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
→ Marinade
05 - 3 tbsp fresh spring garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh thyme leaves
08 - 1 tbsp fresh rosemary, chopped
09 - Zest and juice of 1 lemon
10 - 1 tsp honey (optional)
→ Garnish
11 - 2 tbsp fresh chives, finely chopped
12 - Lemon wedges (optional)
# Step-by-step:
01 - Whisk together olive oil, minced spring garlic, parsley, thyme, rosemary, lemon zest and juice, honey (if using), salt, and pepper in a large bowl until well combined.
02 - Add 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 penetration.
03 - Preheat your oven to 400°F.
04 - Place 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 chicken is cooked through and juices run clear. Internal temperature should reach 165°F when tested with an instant-read thermometer.
06 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute throughout the meat.
07 - Slice chicken and sprinkle with fresh chives. Arrange lemon wedges alongside before serving.
# Expert Advice:
01 -
- The spring garlic brings this mellow, sweet brightness that regular garlic just cannot replicate
- It comes together in under an hour but tastes like something you have been working on all afternoon
02 -
- Brining the chicken for 30 minutes before marinating makes it noticeably juicier
- Spring garlic has a shorter season than you think, grab it when you see it
03 -
- Pat the chicken dry before adding it to the marinade for better adherence
- Room temperature chicken cooks more evenly, so take it out 20 minutes before roasting