fresh herbs in a white bowl

Lemon-Thyme Chicken


3-4 bone-in chicken breasts

2 Tablespoons lemon zest

1/3 cup lemon juice, fresh squeezed

4 cloves garlic, minced

2 Tablespoons fresh chopped thyme (or 2 teaspoons dried)

2 Tablespoon fresh chopped rosemary (or 1 teaspoon dried)

1 teaspoon sea salt

1 teaspoon black pepper

2-3 Tablespoons butter, melted

slices Lemon for garnish


  1. Place lemon juice, lemon zest, garlic, thyme, rosemary, salt and pepper in a small bowl. Whisk to combine.
  2. With the tip of a sharp knife, cut into each chicken piece 2 to 3 times, about 1/2 an inch. This helps the marinade really get in and penetrate.
  3. Place the breasts and the marinade in a gallon size freezer bag. Rotate bag so all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator for an hour or overnight.
  4. After the chicken has marinated, preheat oven to 425 degrees. Remove the chicken from the marinade and place in a single layer in a large baking dish. Use a pastry brush to brush a small amount of melted butter on top of each piece of chicken.
  5. Bake for 45 to 50 minutes, or until the chicken is cooked through. 

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