Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Breasts
  • 3 tbsp Fresh Lemon Juice
  • 1 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1 Lemon, thinly sliced into rounds
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. In a small mixing bowl, whisk together the lemon juice, extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper.
  2. Place the chicken breasts in a shallow dish and pour the marinade over them. Let them sit at room temperature for 15-20 minutes to tenderize without breaking down the protein structure too much.
  3. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  4. Arrange the chicken breasts on the baking sheet so they are not touching. Top each breast with 2-3 lemon slices.
  5. Roast for 12–15 minutes. Use an instant-read meat thermometer to ensure the internal temperature reaches 160°F.
  6. Remove from the oven and tent loosely with foil. Let the chicken rest for 5 minutes to allow juices to redistribute and carryover cooking to reach 165°F. Garnish with fresh parsley before serving.