Spring Garlic Herb Chicken (Printable Version)

Tender chicken roasted with fresh spring garlic, herbs, and lemon for a juicy, flavorful main dish.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper

→ Marinade

05 - 3 tbsp fresh spring garlic, minced (or 2 tbsp regular garlic, minced)
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh thyme leaves
08 - 1 tbsp fresh rosemary, chopped
09 - Zest and juice of 1 lemon
10 - 1 tsp honey (optional, for balance)

→ Garnish

11 - 2 tbsp fresh chives, finely chopped
12 - Lemon wedges (optional)

# How-To:

01 - In a large bowl, whisk together the olive oil, minced spring garlic, parsley, thyme, rosemary, lemon zest and juice, honey (if using), salt, and pepper until well combined.
02 - Add the chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat your oven to 400°F.
04 - Place the marinated chicken breasts in a baking dish. Pour any remaining marinade evenly over the top of the chicken.
05 - Roast for 25 to 30 minutes, or until the chicken is cooked through and juices run clear. Internal temperature should reach 165°F when tested with an instant-read thermometer.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute throughout the meat.
07 - Slice the chicken and garnish with fresh chives and lemon wedges before serving.

# Expert Tips:

01 -
  • The spring garlic brings this incredible subtle sweetness you just cant get from regular garlic
  • Marinade does double duty keeping the chicken juicy while building layers of herb flavor
  • Ready in under an hour but tastes like something that simmered all day
02 -
  • The resting period is not optional cutting into chicken immediately lets all the moisture escape onto your cutting board
  • Spring garlic has a purple tinged stem and looks like oversized scallions it's usually available in late spring through early summer
03 -
  • Pat the chicken completely dry before adding to the marinade so it actually sticks to the meat
  • Bring chicken to room temperature for 20 minutes before roasting for even cooking
  • Use an instant read thermometer in the thickest part avoiding bone for accurate results

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