Bake chicken breasts in oven: lemon and thyme method
Bake chicken breasts in oven with a little oil, lemon and thyme, then check the thickest part with a food thermometer. For this recipe, use two boneless breasts of similar size rather than one very thick piece and one small cutlet.
At 400 °F (200 °C), medium breasts often need about 20–25 minutes, but thickness and starting temperature change the timing. Chicken is safely cooked at 165 °F (74 °C). Resting helps slicing and serving; it does not replace reaching the safe cooking temperature.
How to avoid dry chicken: use evenly sized breasts, check earlier rather than adding an automatic extra 10 minutes, and remove each piece when it is ready. Cutting a huge breast into thinner portions changes the timing and should be treated as a different thickness.
For meal preparation, cool portions in shallow containers and refrigerate promptly. Use chilled chicken for sandwiches only when it has been stored safely; reheat hot leftovers to 165 °F (74 °C). Any rice, potatoes or vegetables served alongside need their own cooking plan.
Recipe and method from Good Food
Ingredients
Step 1
Heat oven to 400 °F (200 °C). Choose a small roasting dish that holds the breasts without overlapping. Cut two thin lemon slices and place them in the dish.
Step 2
Pat the chicken dry without rinsing it. Rub with olive oil, salt and pepper, then place over the lemon. Add thyme and squeeze a little juice from the remaining lemon into the dish.
Step 3
Roast on the center rack. Start checking at 20 minutes by inserting a thermometer into the thickest part from the side. Continue until both breasts reach 165 °F (74 °C); large breasts can take longer.
Step 4
Transfer to a clean plate and rest for 5 minutes before slicing. Spoon over the hot pan juices. Keep any plate or utensils that touched raw chicken away from the finished food.
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