Baked Lemon-Herb Chicken Breasts

Pound chicken on a clean work surface to an even 1-inch thickness and place in a gallon-sized resealable bag.

Whisk together lemon juice, olive oil, lemon zest, basil, oregano, parsley, salt, granulated garlic and black pepper in a bowl. Pour marinade over chicken, seal the bag, and refrigerate for 30 minutes to 1 hour.

Preheat the oven to 425 degrees F (220 degrees C).

Remove chicken from marinade and place in a large baking dish, along with 2 tablespoons of the marinade. Disgard remaining marinade. Place 2 lemon slices on each breast.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 24 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice breasts on the diagonal and drizzle with pan juices, if desired.

Cook's Note:

Do not marinate longer than 2 hours, as the acidity from the lemon juice will cause the chicken's texture to change and become tough and rubbery.

You will need 3 to 4 lemons for this recipe, depending on their size. For best results, use chicken breasts that are between 6 to 8 ounces.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.