• 4 large chicken breasts (skinless + boneless)

For the lemon herb marinade

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • zest of 1 lemon
  • 3 garlic cloves crushed
  • 1 tsp oregano
  • 2 tsp dried mixed herbs
  • 2 tsp fresh thyme leaves
  • ½ tsp paprika
  • ½ tsp chilli/red pepper flakes
  • 2 tsp salt


  1. Place the chicken breasts between two layers of parchment/baking paper and flatten out slightly with a meat mallet/rolling pin. 
  2. Whisk together the marinade ingredients. 
  3. Place the chicken in a glass container and pour over the marinade. Mix to make sure the chicken is well-coated then cover and allow to marinade for at least 20 minutes but up to 24 hours, refrigerated. 
  4. To cook the chicken breasts, heat a skillet, pan or grill then add the chicken and cook for 3-5 minutes per side (depending on thickness) until cooked through but still juicy. 
  5. Remove from the heat and cover with foil, allowing the chicken to rest for at 5-10 minutes before serving. 

This article and recipe adapted from this site

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