Ingredients:

  • 2 lbs boneless skinless chicken breasts or chicken thighs
  • 1 tbsp extra virgin olive oil (for coating the pan)
  • 3 tbsp extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb baby potatoes, halved (optional)
  • 1 bunch asparagus, trimmed (optional)
  • 2 tbsp olive oil (optional)

Instructions:

  1. Whisk together the olive oil, lemon juice, zest, minced garlic, oregano, thyme, salt, and pepper in a small bowl until the garlic is evenly distributed.
  2. Pat the chicken dry with paper towels. Coat the chicken thoroughly in the marinade. Let the chicken marinate at room temperature for 15 minutes.
  3. Arrange the chicken on a parchment-lined sheet pan. If using potatoes, place them around the chicken. Bake at 400°F (200°C) until the internal temperature reaches 165°F (74°C) for breasts or 175°F (80°C) for thighs. Add asparagus during the last 12 minutes of cooking.
  4. Remove the chicken from the oven and transfer to a plate. Tent loosely with foil and let rest for 5–10 minutes before slicing.