Baked Greek Lemon Chicken

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice (about 1 lemon)
• 2 tablespoons lemon zest (from 1 lemon)
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme (optional)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional, for extra flavor)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)
• 
  

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme (if using), salt, pepper, and paprika.
2. Marinate the Chicken: Place the chicken breasts (or thighs) in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours, to allow the flavors to soak in.
3. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
4. Bake the Chicken: Remove the chicken from the marinade and place it in the prepared baking dish. Discard the excess marinade. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and golden on the edges.
5. Garnish and Serve: Once the chicken is done, remove it from the oven and let it rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges on the side for an extra citrusy kick.