This recipe yields incredibly tender and flavorful chicken, perfect for a weeknight dinner. The secret lies in a simple marinade and gentle cooking.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Salt to taste
- Optional: Fresh parsley or chives, chopped, for garnish
Instructions:
- Prepare the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, soy sauce, minced garlic, oregano, thyme, paprika, and black pepper.
- Marinate the Chicken: Place the chicken breasts in the bowl with the marinade. Ensure the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Chicken: Place the marinated chicken in a baking dish, ensuring it’s in a single layer. Pour any remaining marinade over the chicken.
- Bake: Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Cooking time may vary depending on the thickness of the chicken. A meat thermometer inserted into the thickest part of the chicken should read 165°F (74°C).
- Rest: Remove the chicken from the oven and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute, resulting in even more tender chicken.
- Garnish and Serve: Garnish with fresh parsley or chives, if desired. Serve hot with your favorite sides, such as rice, roasted vegetables, or a salad.
Tips for Extra Tenderness:
- Pound the chicken breasts to an even thickness before marinating. This helps them cook evenly.
- Don’t overcook the chicken. Use a meat thermometer to ensure it reaches the proper internal temperature.
- If you would like to sear the chicken for extra color and flavor, you can sear each side for 2 minutes in a pan, before placing the chicken into the oven.