oven chicken fresh herbs

Oven-baked chicken breast with fresh herbs

Did you believe, just like me, an ordinary chicken breast isn’t exciting enough to serve your guests for a feast? Well, after making this recipe I’m sure you will change your mind!

When I was preparing my farm to table dinner it didn’t take long before I had a long list of possible dishes to make; but coming up with a good recipe for the main course wasn’t that easy. A few guests don’t eat fish, red meat wasn’t an option because of a pregnant friend and my vegetarian feast repertoire isn’t that big… And above all I wanted to spend as much time as possible with my guests around the table, not in my kitchen.

After some research I found this recipe on the Internet. I tested it and as surprised by the delicious taste! On top it’s a recipe that’s easy to make for a larger group of people, and you can prepare 90% of it before your guests even arrive: eureka!

Promise me just one thing: only make this when you are able to buy the best quality, organic chicken. Because you don’t want to serve or eat one of those tasteless supermarket chicken breasts, right?

Serve with crispy smashed potatoes and a fresh tomato salad: it will be a fest, believe me!

oven chicken fresh herbs

Oven baked chicken with fresh herbs

Serves 4

    • 2 limes, cleaned and cut in half
    • 2 cloves of garlic
    • 1 tbsp. Good quality balsamic vinegar
    • 100 ml basil oil
    • 4 chicken breasts, good quality and preferably organic
    • 1 tbsp. caster sugar
    • 8 spring onions
    • 30 gr fresh parsley
    • 20 gr fresh Italian herbs (oregano/ sage/ rosemary/ thyme)
    • 20 gr fresh basil leaves
    • Salt and ground pepper
    • Olive oil to grease

You can prepare this dish up to step 10 and keep the (covered) oven tray in your fridge until further use

  1. Start with making the marinade: lightly squeeze the half lemons in a large bowl
  2. Peel the garlic and squeeze into the lemon juice
  3. Stir in the balsamic vinegar and basil oil
  4. Place the chicken breasts in the marinade, cover the bowl and keep in the fridge until further use. Marinade the chicken for at least 30 minutes, but preferably the whole day to make it tender and full of flavour
  5. Once marinated long enough: cover the cut side of the limes with caster sugar
  6. Clean the spring onions and cut into 1cm pieces
  7. Remove the hard stems from the fresh herbs en finely chop all herbs
  8. Grease an oven tray (that fits the 4 chicken breasts) and mix all herbs with the sliced spring onions. Divide well over the bottom of the tray
  9. Remove the chicken from the marinade and spread on top of the herbs
  10. Divide the limes between the chicken breasts and pour the left over marinade
  11. Preheat your oven to 225 degrees
  12. Bake the chicken breasts about 30 minutes until goldenbrown and cooked (core temperature of the chicken should be 75 degrees)

And since your cooking anyway: make a few more because the leftover chicken is also great with pasta, or (finely sliced) between a quesadilla with lots of cheese.

What is your success recipe for a feast with friends? I’m curious to hear, will you leave a message below?

Bon appetit!

(Inspired by a recipe of the Albert Heijn website)

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