Baked Chicken Breasts
Baked chicken breasts with olive oil, lemon zest, salt and pepper make a simple dinner that suits anyone new to cooking. The lemon zest adds a bright, fragrant note without any extra liquid, and the olive oil helps the surface brown. A probe thermometer takes the guesswork out of doneness, so the lean meat comes out cooked through but still moist after a short rest.
Instructions
Heat the oven to 400°F (200°C) and set a rack in the center. Brush both sides of each chicken breast with olive oil.
Season both sides generously with kosher salt, freshly ground black pepper and finely grated lemon zest.
Lay the chicken in a 13x9-inch baking pan. Push a probe thermometer into the thickest part of one breast.
Bake in the center of the oven until the thermometer reads 165°F (75°C). Going by temperature rather than the clock is what keeps the meat from drying out.
Move the chicken to a plate and let it rest for 5 minutes. Serve it warm.
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