Pat the chicken dry with paper towels. Mix the oil, garlic, lemon juice, rosemary, thyme, salt and black pepper and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Marinate the chicken in the mixture at least 30 minutes, preferably overnight in the fridge.
3
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Arrange the chicken in the pan in a single layer, with space between the pieces.
Baking pan
5
Bake uncovered 25–30 minutes, until the chicken is golden outside and fully cooked.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Take out the chicken and let it rest 5 minutes, and only then carve.
KnifeCutting board
312calories
40 gprotein
3 gcarbs
15 gfat
● protein 52%● carbs 3%● fat 44%
Per serving (201 g), of 4 servings
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Thyme: measured in tsp in this recipe: 1 tsp = 1 g · 101 kcal per 100 g · More about Thyme →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
