American
Lemon-Herb Baked Chicken Breasts
Evenly pounded chicken breasts receive a short dry brine, lemon zest, thyme, garlic, and olive oil before high-heat baking to a juicy, safely cooked center.
4 servings · 12 minutes prep · 20 minutes cook
Ingredients
Chicken
- 4 boneless, skinless chicken breasts, 6 to 8 ounces each
- 1 1/4 teaspoons Diamond Crystal kosher salt
Lemon-Herb Coating
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons finely grated lemon zest
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon granulated garlic
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
Directions
Even and Dry-Brine the Chicken
- Place the chicken breasts between sheets of parchment and pound the thick lobes to an even 3/4-inch (2 cm) thickness. Pat dry and season both sides evenly with the kosher salt.
- Arrange uncovered on a rack and refrigerate for 30 minutes. Meanwhile, heat the oven to 425°F (220°C).
Season and Bake
- Mix the olive oil, lemon zest, thyme, granulated garlic, and black pepper. Coat both sides of the chicken.
- Set the wire rack on a room-temperature sheet pan and arrange the breasts with space between them. Bake for 14 minutes, then check each one by inserting an instant-read thermometer sideways into its thickest center.
- Continue baking for 2 to 6 minutes as needed, removing each breast when it reaches 165°F (74°C). Do not judge doneness by color alone.
Rest and Finish
- Rest the chicken on a clean platter for 5 minutes. Drizzle with the lemon juice, slice across the grain if desired, and spoon any clean resting juices over the top.
