Baked chicken breasts with lemon and thyme
Per serving
Tender chicken meat flavored with fresh thyme and juicy lemon — keep the skin if you like a crispy crust, or remove it to taste. Try adding orange or rosemary for new notes.
Ingredients
4 serv.Step-by-step instructions
- 1
Preheat the oven to 200 °C (convection 180 °C, gas 6). Pour a few tablespoons of olive oil into a small baking dish, add a few lemon wedges and arrange the chicken breasts in it.
- 2
Brush the top of each breast with olive oil, season with salt and black pepper, squeeze the juice from the remaining half of the lemon over the meat, and distribute the thyme sprigs among the breasts.
- 3
Bake for 20–25 minutes, until the meat is cooked through — check by inserting a knife into the center of each breast; the released juice should be clear. Let rest for 5 minutes before serving.
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