Oven baked chicken breast
- Lulu Grimes
Save recipe
Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.5 out of 5.64 ratingsRate
loading...
Spruce up chicken breasts with fresh thyme and lemon – whether or not you use skin-on chicken is up to you. Orange and rosemary also work well as flavourings
Dairy-free
Egg-free
Gluten-free
Nut-free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
The ultimate makeover: potato dauphinoise
A star rating of 4 out of 5.27 ratings
Layered roast summer vegetables
A star rating of 3.9 out of 5.9 ratings
Swede dauphinoise
A star rating of 4.3 out of 5.8 ratings
Lulu's tips for the perfect baked chicken breasts:
- I like to bring the chicken out of the fridge about 20 minutes before cooking. Taking the chill off helps it cook more evenly and keeps the meat juicy.
- A few simple flavourings can make all the difference. I'll often tuck slices of lemon, garlic cloves and a few sprigs of thyme or rosemary around the chicken as it bakes to infuse it with plenty of flavour.
- Rather than relying on cooking times alone, it's worth using a meat thermometer whenever you can. Once the thickest part of the chicken reaches 75C, it should be perfectly cooked without the risk of drying out.
- I always let the chicken rest for 5-10 minutes before slicing. It gives the juices time to settle back into the meat, making every bite more tender and succulent.
- Baked chicken breasts are great for serving in a variety of dishes. I'll enjoy them with roasted vegetables, salad or rice for dinner, then slice any leftovers into sandwiches, wraps or pasta salads for an easy lunch the next day.
Ingredients
Nutrition
Units:
MetricUS
-
olive oil
-
4 chicken breasts
skin on or skin off
-
1 lemon
½ finely sliced
-
2-4 sprigs thyme
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal252
-
fat10g
-
saturates2g
-
carbs1g
-
sugars0.2g
low
-
fibre0.3g
-
protein39g
high
-
salt0.2g
low
Ad
Method
-
step 1
Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
-
step 2
Roast for 20-25 mins until the chicken is cooked through – check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.64 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...