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Roasted chicken breast with lemon, thyme and garlic


  • 4 chicken breasts skin on
  • Salt and pepper
  • 2 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 2 teaspn finely chopped thyme leaves
  • 2 teaspn dried oregano
  • 1 lemon zest and juice
  • 2 tablespoons olive oil, plus extra to serve
  • 11/2 baby cos lettuce, leaves separated
  • Lemon wedges to serve


  1. Pre-heat oven to 200º C
  2. Season chicken generously with salt and pepper. Heat oil in a large frying pan (oven proof) over medium-high heat. Seal the chicken, skin side down for three minutes or until the skin is golden and crisp. Turn over and seal other side for one minute. Turn chicken again and transfer pan to the oven for five minutes.
  3. To make the marinade, place garlic, thyme, oregano, lemon zest and juice and olive oil in a small bowl and whisk.
  4. Remove pan from oven and pour the marinade over the chicken. Continue to roast the chicken for another five to six minutes until cooked through. Set aside and rest five minutes, then thickly slice.
  5. Divide cos lettuce onto plates. Add the chicken and spoon over pan juices. Drizzle extra olive oil over each plate and add a wedge of lemon.

Roasted chicken breast with lemon, thyme and garlic

I found this recipe to be light and refreshing for a summer meal. I served it with a tossed salad.

Bon Appetite