Delicious baked chicken breasts with a herb, lemon, and garlic marinade. This marinade can also be used for grilled or broiled chicken. Use your own combination of herbs.
Cook Time: 55 minutes
Total Time: 55 minutes
Yield: Serves 4 to 6
4 to 6 chicken breast halves, bone-in
1/4 cup olive oil
1/2 cup minced green onion
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
1 tablespoon fresh chopped dill
1/2 teaspoon dried tarragon
1/2 cup fresh lemon juice
1/8 teaspoon coarsely ground black pepper, to taste
grated zest of one lemon
Wash chicken; transfer to a large resealable plastic food storage bag. Combine marinade ingredients and pour over chicken. Turn bag to coat chicken pieces well. Refrigerate and marinate for 2 to 4 hours, turning occasionally.
Remove chicken from marinade and drain well; put the reserved marinade in a saucepan. Arrange chicken on a rack in a foil lined baking dish or roaster. Bake at 400° for 35 minutes. Meanwhile, bring the marinade to a boil; continue boiling over medium heat for 5 minutes. Turn and brush with the marinade and bake for about 20 to 30 minutes longer, basting several times before the chicken is done. Chicken should be browned and juices will run clear when pierced with a fork.