Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 (6 oz) boneless skinless chicken breasts

Instructions:

  1. Whisk together the olive oil, lemon juice, zest, minced garlic, oregano, thyme, salt, and pepper in a mixing bowl or resealable plastic bag until the salt is fully dissolved.
  2. Add the chicken breasts to the marinade, massage the mixture into the meat to ensure full coverage, and let sit for 30 minutes at room temperature or up to 24 hours in the refrigerator.
  3. Preheat your oven to 400°F (200°C). Place the chicken in an oven-safe skillet and sear on the stovetop for 2 minutes per side until a golden-brown crust forms.
  4. Transfer the skillet to the oven and bake for 12–15 minutes, or until an instant-read thermometer inserted into the thickest part of the breast hits 160°F (71°C).
  5. Transfer the chicken to a plate, tent loosely with foil, and let rest for 5–10 minutes to allow juices to redistribute before serving.