I'm going to keep this intro short and simple in honor of this recipe being the most SIMPLE. It truly doesn't get easier than this lemony herb baked chicken. I have a tendency to not follow recipes and practice 'recipe-free' cooking which makes it hard to share recipes for anything I make but I knew I had to measure this one out because a) it's delicious and b) I make it weekly and had to share it!
The key ingredients in this recipe are the lemon juice and olive oil. The other seasonings, herbs and spices are really just a bonus so if you don't have one of them in stock, don't worry! I love to bake then broil all of my proteins - it adds a nice brown/charred color and flavor from the caramelization. I hope you love this recipe as much as I do! Enjoy!
1 lb chicken (about 2 boneless/sinless chicken breasts)
1/4 cup olive oil
2 tbsp lemon juice
1 tsp honey mustard (sub Dijon mustard to make Whole30 approved)
1/4 tsp salt
1/4 tsp pepper
1 clove minced garlic or 1/4 tsp garlic powder
1/4 tsp dried oregano
Freshly chopped basil (for topping)
Mix together all ingredients (except chicken and basil) until smoothly blended in a bowl.
Place chicken breasts in baking dish or resealable plastic bag.
Pour liquid over chicken breasts and marinate in fridge for at least 30 minutes (and up to 8 hrs).
When ready to bake, preheat oven to 450 degrees F.
Bake chicken for 18-20 minutes.
Switch oven setting to broil for the last 2-3 minutes until chicken is lightly browned.
Serve warm and top with freshly chopped basil.