Baked chicken can be so boring, but two simple ingredients take it to the next level: lemon and thyme. That’s one of my favorite flavor combinations ever, and when I need to use up the chicken breasts I have in the fridge, this is my go-to recipe for a quick and easy dinner. I started making this when I officially had to start adulting and cooking for myself, and it’s become such a staple that I make it on a regular basis now. It’s super versatile, too – serve it with a side of roasted veggies and rice, or cut it up and toss with your favorite pasta.
- 2 chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Juice of 1 lemon
- A few sprigs fresh thyme; reserve some for garnish
- Preheat the oven to 400°F. Season both sides of the chicken with salt and pepper.
- Drizzle an oven-safe dish with 1 tablespoon olive oil, and place the chicken in the dish. Drizzle another tablespoon of olive oil on top, squeeze lemon juice all over, and sprinkle with the leaves of a few sprigs of thyme.
- Bake for 30 minutes, or until the internal temperature reaches 165°F.
- Pour the pan juices over the chicken and let rest for 10 minutes before serving and garnish with leaves of fresh thyme.
- Main Dishes
- 2 servings