Chicken With Lemon And Thyme


Chicken with lemon and thyme is a simple but delicious dish to make. I love how the lemon gives such a fresh taste and the thyme is so fragrant. This chicken recipe is ideal as you can prepare everything in one dish. (but make sure you leave some room to roast your chicken, we’d hate for you to spill all over your kitchen) .

Lemon Thyme Chicken

Lemon Thyme chicken

Prep:10 mins

Cook:15 mins

Marinate:4 hrs

Total:4 hrs 25 mins

Servings:4 servings

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE

This is a great and easy way of infusing chicken breast with an herby and tangy marinade. You can prepare the marinade in minutes, then leave the chicken to marinate in it in the fridge before grilling 15 minutes before you’re planning on serving your meal. That’s all the time it takes for the chicken to be cooked thoroughly but still remain the right amount moist and juicy. The quick marinade includes fresh or dried thyme, lemon juice, garlic, olive oil, and salt and pepper. The earthy herbs and the citrus will infuse the chicken meat with great flavors and once you grill the breasts, the marinade will caramelize slightly with the heat giving you pieces of chicken of beautiful appearance and sublime flavor. Serve with your favorite sides for a wholesome meal and perhaps use the same grill for some zucchini, eggplant, and peppers to serve alongside the chicken. Perfect on rice, potatoes, and even garlic pasta, this chicken is very versatile. Use leftovers to make chicken wraps with ham and cheese, or slice and top a bowl of greens for a low-carb diet, or place on top of steamed quinoa or farro for a protein-packed lunch.

For best results, we recommend buying air-chilled chicken. This means that once the chicken is slaughtered, the cooling process that prevents harmful bacteria from growing needs to happen fast. Some factories choose to cool the birds in chilled water and some with cool air. If done with water, the bird will absorb unnecessary moisture that will affect the flavor, but most importantly, will affect the weight and you’ll end up paying more for less. Once you have the breasts ready for the marinade, flatten the chicken to nearly half its thickness by covering it with plastic wrap and using a kitchen mallet or rolling pin to thin out the meat. Having thinner cuts allows the marinade to penetrate more efficiently. 

Once the chicken is on the grill, discard any remaining marinade, as it can’t be reused, much less consumed. However, if you enjoy these flavors, unused marinade is in itself a great dressing to coat root vegetables before roasting or to add to cold pasta salads—for this option use dry thyme instead of fresh to avoid the difficulty of chewing on raw thyme leaves.


  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
  • 2 cloves minced garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Combine oil, lemon juice, thyme, salt, black pepper and garlic in a small bowl.
  2. Place chicken into a resealable plastic bag and cover with mixture.
  3. Seal bag and allow the chicken to marinate in the refrigerator for 1 to 4 hours. 
  4. Preheat grill for medium-high heat.
  5. Place chicken on the grill and cook for 12 to 14 minutes, turning halfway through cooking time. Discard any remaining marinade.  
  6. Chicken breasts must reach a safe temperature of 165 F in the thickest part before they are considered fully cooked. Once they reach this temperature, remove from heat, place onto a plate and let meat rest for a few minutes before serving.
  7. Slice and serve as preferred.
  8. Enjoy!


Fresh lemon juice, grated garlic and dried thyme combine to make this Easy Garlic Lemon Thyme Chicken a real winner for any night of the week.

Easy Garlic Lemon Thyme Chicken Recipe |

Here’s another simple chicken dish, seasoned with fresh lemon juice, garlic, and thyme. Once the super simple marinade is combined, a little bit of time for marinating is needed. After marinating, this Easy Garlic Lemon Thyme Chicken only takes about 30 minutes to cook, which makes it perfect for any night of the week.

For easy prep ahead of time, combine the marinade then cover and refrigerate until ready to marinate the chicken. I recommend only marinating the chicken for a maximum of 2 hours. Citrus can give chicken a weird texture when marinated for too long. For best results, stick to a minimum of 30 minutes up to a maximum of 2 hours for the marinade time for this recipe.

The marinade ingredients for this recipe are basic: olive oil, fresh lemon juice, grated garlic, dried thyme, salt and pepper. It is such a lovely flavor combination! Plus, all of the ingredients are easy to keep stocked and ready to go. We make this simple chicken dish often just because we usually have all of the ingredients on hand. If needed, substitutions can be easily be made. The fresh lemon juice can be replaced with any fresh citrus, like lime or orange. Dried oregano, basil, rosemary or an Italian seasoning mixture could be easily substituted for the dried thyme. Although thyme is always such a lovely compliment to citrus, especially lemon.

Easy Garlic Lemon Thyme Chicken Recipe |

Easy Garlic Lemon Thyme Chicken is a nice served with scalloped potatoes, sautéed garlic lemon green beans, and a fresh salad. While this chicken recipe is easy enough for any night of the week. It is certainly delicious enough for serving at a special occasion or dinner party. Enjoy!

Easy Garlic Lemon Thyme Chicken Recipe |


Easy Garlic Lemon Thyme Chicken Recipe |






Fresh lemon juice, grated garlic and dried thyme combine to make this Easy Garlic Lemon Thyme Chicken a real winner for any night of the week.


  •  1/4 cup olive oil
  •  1/4 cup fresh lemon juice
  •  4 garlic cloves, grated/minced
  •  1 tablespoon dried thyme
  •  1 teaspoon salt
  •  1/2 teaspoon ground black pepper
  •  3 pounds bone-in chicken pieces


  1. Combine olive oil, lemon juice, garlic, thyme, salt and pepper in a large zip-top plastic bag.* Add chicken pieces; seal bag and turn to coat. Place in refrigerator and marinate for at least 30 minutes up to 2 hours.
  2. Preheat oven to 450-degrees F.
  3. Arrange chicken, skin side down, in a single layer in an oven-proof skillet, baking dish or pan. Pour marinade over chicken.
  4. Bake uncovered for 15 minutes, turn chicken to skin side up and continue baking for another 15 minutes or until chicken is done.


Marinade can be made a day ahead, but I do not recommend marinating chicken for more than 2 hours.

*Or use a glass bowl or dish.

Lemon-Thyme Chicken

lemon thyme chicken

This gluten-free weeknight dinner is full of good-for-you ingredients. Trust us, you’ll want to double the amount of Parmesan-thyme roasted veggies.


YIELDS:4 servings


1 lb. 

green beans, trimmed


sprigs fresh thyme, divided

2 tbsp. 

olive oil, divided

Kosher salt and pepper

1/2 c. 

grated Parmesan, divided

14-oz can artichoke hearts, halved and patted very dry

1 1/2 lb. 

boneless, skinless chicken breasts

lemon, halved


  1. Heat oven to 425°F. On a rimmed baking sheet, toss green beans and 6 sprigs thyme with 1 Tbsp oil and 1/4 tsp each salt and pepper, then toss with 1/4 cup Parmesan. Nestle artichokes onto pan, cut sides down, and roast on bottom rack in oven until golden brown and tender, 10 to 12 minutes.
  2. Meanwhile, heat remaining Tbsp oil in a large oven-safe skillet on medium. Season chicken with 1/4 tsp each salt and pepper and cook until golden brown on bottom, 3 to 4 minutes. Flip chicken over and cook 2 minutes more.
  3. Add lemon, cut side down, and remaining 6 thyme sprigs to skillet. Transfer skillet to oven along with vegetables and roast until chicken is cooked through, 9 to 10 minutes more.
  4. Toss remaining Parmesan with artichokes and green beans, then serve with chicken.

PER SERVING: 345 calories, 13.5 g fat (3.5 g saturated), 41 g protein, 680 mg sodium, 14 g carb, 3 g fiber


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