- 2 skinless chicken breasts
- grated zest of 1 lemon
- juice of 1 lemon
- 3 cloves garlic, minced
- 1 tsp (5 ml) dried thyme
- 3 tbsp (45 ml) olive oil
- 1 cup (250 ml) chicken stock
- salt to taste
- 1 tbsp (15 ml) butter
Place the chicken breasts in a sealable container with the lemon zest, lemon juice, garlic, thyme and olive oil.
Mix thoroughly and cover, then place in the refrigerator. Marinate for at least four hours, mixing occasionally.
Preheat oven to 350°F (180°C) Transfer chicken to a baking dish, add salt and combine chicken stock with the juices before adding to the dish.
Put dabs of butter onto the chicken breast, before placing in the oven.
Cook for 35 - 55 minutes (time will vary depending on size of chicken breasts) until browned and internal temperature is 180° F (82°C).
Be sure to gently baste the chicken throughout cooking so that the thyme and garlic remain on the surface of the breasts.
Serve with steamed rice, and give a final basting of cooking liquids before serving.