12 Chicken Breast Recipes for Lean Muscle

Whether you're a gym enthusiast or just starting your fitness journey, you'll find that chicken breast is your perfect protein ally. You've probably struggled with bland, dry chicken before, but these 12 recipes will transform your meal prep game. From zesty Mediterranean herbs to bold Buffalo spices, each recipe delivers the protein you need while keeping things interesting. Get ready to discover how versatile this lean meat can be, starting with a garlicky lemon marinade that'll make your taste buds and muscles equally happy.

Grilled Garlic-Lemon Chicken Breast

Grilled garlic-lemon chicken breast is a protein-rich dish that delivers exceptional nutritional value while remaining simple to prepare. The combination of fresh garlic and zesty lemon creates a bright, flavorful profile that enhances the natural taste of the chicken without overwhelming it.

This versatile recipe works equally well for immediate consumption or meal preparation, as the chicken maintains its moisture and flavor when properly stored. The lean protein content makes it an ideal choice for those focused on muscle building while keeping their meals healthy and satisfying.

• 4 boneless, skinless chicken breasts
• 3 cloves garlic, minced
• 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon sea salt

Begin by placing the chicken breasts between two sheets of plastic wrap and pounding them to an even thickness of about ½ inch. This ensures uniform cooking throughout the meat. Transfer the flattened breasts to a large bowl or container.

Create the marinade by combining the minced garlic, freshly squeezed juice of one lemon, olive oil, and sea salt in a small bowl. Mix well to combine all ingredients, then pour the mixture over the chicken breasts, ensuring each piece is thoroughly coated. Allow the chicken to marinate for 30 minutes at room temperature.

Preheat your grill to medium-high heat (approximately 375-400°F). Place the marinated chicken breasts on the grill and cook for 6-7 minutes on each side. The chicken is done when it reaches an internal temperature of 165°F (74°C) at its thickest point. Remove from the grill and let rest for 5 minutes before slicing or serving.

For optimal results, remove the chicken from the refrigerator 20-30 minutes before cooking to ensure even cooking throughout. If grilling isn't an option, this recipe can be adapted for a grill pan or cast-iron skillet over medium-high heat on the stovetop.

The cooked chicken can be stored in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep and planning.

Mediterranean Herb-Crusted Chicken

Mediterranean Herb-Crusted Chicken combines the aromatic flavors of traditional Mediterranean herbs with lean chicken breast to create a protein-rich, flavorful dish. The herb crust forms a protective layer that helps seal in moisture while adding depth and complexity to the meat's natural taste.

The blend of oregano, rosemary, thyme, and basil creates a classic Mediterranean profile that transforms ordinary chicken breast into an elegant entrée. This recipe requires minimal preparation time but delivers restaurant-quality results, making it suitable for both special occasions and weekly meal planning.

• 4 boneless, skinless chicken breasts
• 2 tablespoons dried oregano
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh basil, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon Dijon mustard

Pat the chicken breasts dry with paper towels and pound them to an even thickness of about 1/2 inch. In a small bowl, combine all the herbs, garlic, salt, and pepper.

Brush each chicken breast with Dijon mustard, then press the herb mixture firmly onto both sides of each breast, creating an even coating.

Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the herb-crusted chicken breasts in the pan and sear for 3-4 minutes on each side until golden brown.

Transfer the skillet to a preheated 375°F (190°C) oven and continue cooking for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).

Remove from the oven and let the chicken rest for 5-7 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor retention. Serve with a squeeze of fresh lemon juice if desired.

For optimal results, ensure all herbs are thoroughly dried before mixing with other ingredients, as excess moisture can prevent proper crust formation. The chicken can be prepared and coated with herbs up to 8 hours in advance and refrigerated until ready to cook, making it an excellent make-ahead option.

If using dried herbs instead of fresh, reduce the quantities by half as dried herbs are more concentrated in flavor.

Spicy Buffalo-Style Chicken Breast

Spicy Buffalo-style chicken breast combines lean protein with the bold, fiery flavors of traditional buffalo sauce. This healthier adaptation of the classic buffalo wings delivers the same satisfying heat while maintaining the nutritional benefits of chicken breast, making it an excellent choice for those looking to build lean muscle while enjoying flavorful meals.

The key to perfecting this dish lies in achieving the right balance between heat and flavor, while ensuring the chicken remains tender and juicy. The recipe uses hot sauce combined with butter substitute to create a healthier version of traditional buffalo sauce, while still maintaining that signature tangy kick that buffalo sauce enthusiasts crave.

• 4 boneless, skinless chicken breasts
• 2/3 cup hot sauce (like Frank's RedHot)
• 2 tablespoons butter substitute
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon olive oil

Start by patting the chicken breasts dry with paper towels and seasoning them evenly with garlic powder, paprika, black pepper, and salt.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through, or until internal temperature reaches 165°F (74°C).

While the chicken is cooking, prepare the buffalo sauce by combining hot sauce and butter substitute in a small saucepan over low heat. Whisk continuously until the butter substitute is completely melted and the sauce is well combined. Keep warm until ready to use.

Once the chicken is fully cooked, remove it from the skillet and let it rest for 5 minutes.

After resting, slice the chicken breasts against the grain and drizzle with the prepared buffalo sauce, ensuring each piece is well coated. For additional heat, you can brush extra sauce on the chicken before serving.

For best results, avoid overcooking the chicken as it can become dry and tough. You can adjust the level of spiciness by varying the ratio of hot sauce to butter substitute, and consider serving with a side of blue cheese dressing or ranch for those who prefer to temper the heat.

The leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days, though the sauce may need to be reheated separately before serving.

Asian Sesame-Ginger Chicken

Asian Sesame-Ginger Chicken Breast combines the rich umami flavors of soy sauce with the aromatic punch of fresh ginger and nutty sesame oil. This protein-packed dish provides the same excellent nutritional benefits as traditional grilled chicken breast while offering an exciting Asian-inspired flavor profile that breaks the monotony of standard chicken preparations.

The marinade's combination of ginger, garlic, and soy sauce not only flavors the meat but also helps tenderize it, resulting in juicy, flavorful chicken breast that's perfect for meal prep or immediate serving. The addition of sesame oil and seeds adds depth and complexity to the dish while providing healthy fats and additional nutrients.

• 4 boneless, skinless chicken breasts
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon honey
• 2 tablespoons sesame seeds
• 2 green onions, chopped
• 1/2 teaspoon black pepper

Pound the chicken breasts to an even thickness of about 1/2 inch. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, minced ginger, garlic, honey, and black pepper. Place the chicken in a zip-top bag or shallow dish and pour the marinade over it. Seal and refrigerate for 2-4 hours, turning occasionally to ensure even coating.

Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).

While the chicken is cooking, toast the sesame seeds in a dry pan until golden brown. Once the chicken is done, let it rest for 5 minutes before slicing. Sprinkle with toasted sesame seeds and chopped green onions before serving.

For best results, avoid using dark soy sauce as it can overpower the other flavors and make the dish too salty. If the chicken breasts are very thick, consider butterflying them before pounding to ensure even cooking. The cooked chicken can be stored in an airtight container in the refrigerator for up to 4 days, and the marinade can be made ahead and stored separately for up to 2 days.

Baked Pesto Parmesan Chicken

Baked Pesto Parmesan chicken combines the rich, herbaceous flavors of basil pesto with the salty, umami notes of Parmesan cheese to create a protein-rich dish that's both satisfying and nutritious. The natural oils in the pesto help keep the chicken moist during baking, while the cheese creates a delectable golden crust.

This recipe offers a creative way to elevate plain chicken breast while maintaining its lean protein benefits. The addition of Parmesan cheese provides calcium and additional protein, while the pesto delivers healthy fats from olive oil and pine nuts, along with antioxidants from fresh basil.

• 4 boneless, skinless chicken breasts
• 1/2 cup prepared basil pesto
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. For even cooking, pound the chicken breasts to an even thickness of about 1/2 inch.

In a small bowl, combine the Parmesan cheese with Italian seasoning and garlic powder. Spread each chicken breast generously with pesto, ensuring complete coverage on the top side. Sprinkle the Parmesan cheese mixture over the pesto-covered chicken, pressing gently to help it adhere to the surface.

Place the chicken in the prepared baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the Parmesan crust is golden brown. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.

For optimal results, use room-temperature chicken breasts and high-quality pesto (homemade or store-bought). If the Parmesan crust browns too quickly, cover the dish loosely with foil to prevent burning while allowing the chicken to cook through completely.

This dish can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 350°F (175°C) for best texture preservation.

Mexican Fajita-Seasoned Chicken

Mexican Fajita-Seasoned Chicken brings the vibrant flavors of traditional fajitas to perfectly cooked chicken breasts. This protein-rich dish combines classic Mexican spices like cumin, chili powder, and paprika with fresh lime juice to create a versatile chicken preparation that can be used in various Mexican-inspired meals.

The beauty of this recipe lies in its flexibility – the seasoned chicken can be sliced for traditional fajitas with peppers and onions, diced for tacos, or served whole alongside Mexican rice and beans. The spice blend creates a flavorful crust on the outside while keeping the chicken moist and tender on the inside.

• 4 boneless, skinless chicken breasts
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 limes
• 2 tablespoons olive oil

Pound the chicken breasts to an even thickness of about ½ inch. This ensures uniform cooking and tenderness throughout. In a small bowl, combine all the dry spices to create the fajita seasoning blend. Squeeze the juice of one lime into the spice mixture and add the olive oil to form a paste. Coat each chicken breast thoroughly with the seasoning paste and let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Preheat your grill or grill pan to medium-high heat. Once hot, place the chicken breasts on the cooking surface and grill for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C). If cooking indoors, you can also use a cast-iron skillet over medium-high heat. Avoid moving the chicken too much during cooking to achieve a nice sear and crust from the seasonings.

After cooking, let the chicken rest for 5-10 minutes before slicing. During this time, squeeze the remaining lime over the chicken for an extra burst of citrus flavor. If serving as traditional fajitas, slice the chicken against the grain into strips.

For optimal results, allow the chicken to come to room temperature before cooking if it has been marinated in the refrigerator. The seasoning can be made in bulk and stored in an airtight container for future use. When cooking multiple batches, clean the grill grates or pan between batches to prevent the spices from burning and creating bitter flavors.

Classic Chicken Breast Stir-Fry

Classic Chicken Breast Stir-Fry combines lean protein with colorful vegetables in a quick-cooking method that preserves nutrients and flavors. This versatile dish delivers approximately 35 grams of protein per serving while incorporating essential vitamins and minerals from fresh vegetables.

The key to a successful stir-fry lies in proper preparation and timing. By cutting ingredients uniformly and having everything ready before heating the wok, you ensure each component cooks evenly while maintaining its texture and nutritional value. This recipe serves 4 people and takes approximately 25 minutes to prepare and cook.

• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1/2 cup chicken broth
• Salt and pepper to taste

Begin by combining diced chicken breast with 1 tablespoon soy sauce and cornstarch in a bowl, mixing well to coat evenly. Let the chicken marinate for 10 minutes while preparing the vegetables.

During this time, ensure all vegetables are cut to similar sizes for even cooking.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of oil and swirl to coat the cooking surface. Add the marinated chicken and stir-fry for 4-5 minutes until golden brown and nearly cooked through. Remove the chicken from the wok and set aside.

Add the remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant. Add the vegetables in order of cooking time: carrots first, followed by broccoli, then bell peppers, and finally snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.

Return the chicken to the wok, add remaining soy sauce and chicken broth, and cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.

For optimal results, ensure your wok or pan is thoroughly heated before beginning to cook. Cold pans will cause ingredients to release water and steam rather than sear properly.

Additionally, preparing this dish in batches is recommended if cooking for more than four people, as overcrowding the pan will lead to steaming instead of stir-frying, resulting in soggy vegetables and less flavorful meat.

Honey Mustard Glazed Chicken

Honey mustard glazed chicken offers a perfect balance of sweet and tangy flavors while maintaining the lean protein benefits of chicken breast. This recipe transforms ordinary chicken into a delectable dish that's both nutritious and satisfying, with the honey providing natural sweetness and the mustard adding a sharp, complex flavor profile.

The beauty of this honey mustard chicken lies in its versatility – it can be served hot for dinner, chilled and sliced for salads, or incorporated into sandwiches. The glaze creates a beautiful caramelized exterior while keeping the inside moist and tender, making it an excellent option for both casual family dinners and meal prep purposes.

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons whole grain mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Begin by patting the chicken breasts dry with paper towels and seasoning them with salt and pepper. In a medium bowl, whisk together Dijon mustard, honey, whole grain mustard, minced garlic, and dried thyme until well combined. Reserve half of the mixture for basting during cooking.

Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the pan and cook for 5-6 minutes on the first side until golden brown. Flip the chicken and brush the cooked side with the reserved honey mustard mixture. Continue cooking for another 5-6 minutes, occasionally basting with the remaining mixture.

Once the chicken reaches an internal temperature of 165°F (74°C), remove it from the heat and let it rest for 5 minutes. During this resting period, the juices will redistribute throughout the meat, ensuring maximum tenderness. If desired, drizzle with any remaining honey mustard mixture before serving.

For optimal results, allow the chicken breasts to come to room temperature before cooking and ensure they're of even thickness by gently pounding them if necessary. The honey in the glaze can burn quickly, so monitor the heat carefully and adjust as needed.

This dish pairs well with roasted vegetables or a fresh green salad and can be stored in an airtight container in the refrigerator for up to 4 days.

Greek Yogurt Marinated Chicken

Greek Yogurt Marinated Chicken offers a tender and flavorful approach to preparing chicken breast, utilizing the natural enzymes in yogurt to tenderize the meat while infusing it with Mediterranean flavors. The lactic acid in Greek yogurt breaks down protein structures, resulting in exceptionally moist chicken that remains juicy even after cooking.

This marinade combines protein-rich Greek yogurt with traditional Mediterranean herbs and spices, creating a versatile dish that can be served hot or cold. The marinade not only enhances the chicken's texture but also adds a subtle tangy flavor profile that complements the lean protein while keeping the meat moist throughout the cooking process.

• 4 boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 lemon, juiced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin

In a large bowl, combine Greek yogurt, minced garlic, olive oil, lemon juice, oregano, thyme, salt, pepper, and cumin. Whisk together until all ingredients are well incorporated.

Add the chicken breasts to the marinade, ensuring each piece is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Remove the marinated chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat your grill or grill pan to medium-high heat.

Remove the chicken from the marinade, gently wiping off excess yogurt mixture, but don't rinse. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

If using a grill pan, you may need to adjust cooking time slightly. Once cooked, let the chicken rest for 5-10 minutes before slicing to allow the juices to redistribute throughout the meat.

For optimal results, avoid using non-fat Greek yogurt as the fat content helps carry flavors and prevents the chicken from drying out.

The chicken can be stored in an airtight container in the refrigerator for up to 4 days. If preparing for meal prep, slice the chicken against the grain after it has completely cooled to maintain maximum moisture retention.

Cajun-Rubbed Grilled Chicken

Cajun-spiced chicken breast offers a perfect balance of heat and flavor while maintaining the lean protein benefits essential for muscle building. The blend of paprika, cayenne, and other traditional Cajun spices creates a robust crust on the outside while keeping the inside juicy and tender.

This recipe transforms ordinary chicken breast into a protein-rich, flavorful meal that packs a satisfying punch without adding excessive calories. The dry rub method allows the spices to form a delicious crust during grilling, while the careful cooking technique ensures the meat stays moist and doesn't dry out.

• 4 boneless, skinless chicken breasts
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 2 teaspoons cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil

Begin by pounding the chicken breasts to an even thickness of about ½ inch. This ensures uniform cooking and helps prevent the thicker parts from drying out before the thinner sections are done.

Mix all the dry spices in a bowl to create the Cajun seasoning blend. Brush the chicken breasts with olive oil on both sides, then generously coat them with the spice mixture, pressing it into the meat to help it adhere.

Preheat your grill to medium-high heat (around 400°F/200°C). Once hot, clean and oil the grates to prevent sticking. Place the chicken breasts on the grill and cook for 5-6 minutes on each side. Avoid moving the chicken frequently to allow proper sear marks to develop and the spice crust to form.

The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. Remove from the grill and let rest for 5-7 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum juiciness.

For best results, store any unused Cajun seasoning in an airtight container for future use – it stays fresh for up to 3 months.

If cooking indoors, a cast-iron skillet or grill pan works well as an alternative to outdoor grilling. The key is to achieve a good sear on both sides while maintaining a medium-high heat to prevent the spices from burning. If the spice mixture is too spicy, reduce the cayenne pepper by half.

Teriyaki-Glazed Chicken Breast

Teriyaki-glazed chicken breast combines the savory-sweet flavors of traditional Japanese cuisine with lean protein, making it an excellent choice for muscle-building meals. The glaze creates a delectable caramelized exterior while keeping the inside tender and juicy, providing approximately 30 grams of protein per serving.

The key to perfect teriyaki chicken lies in the balance of its signature sauce components: soy sauce, mirin, sake, and sugar. This combination creates a glossy finish and deep umami flavor that penetrates the meat during cooking, resulting in a dish that's both nutritious and satisfying.

• 4 boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• Green onions for garnish
• Sesame seeds for garnish

Begin by combining soy sauce, mirin, sake, and brown sugar in a small saucepan over medium heat. Add minced garlic and grated ginger, stirring until the sugar dissolves completely. Remove half of the sauce for later use.

Place chicken breasts in a shallow dish and pour the remaining sauce over them, marinating for 30 minutes to 2 hours in the refrigerator.

Preheat a large skillet over medium-high heat. Remove chicken from marinade and pat dry with paper towels. Cook chicken breasts for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).

Meanwhile, heat the reserved sauce in a small saucepan and create a slurry with cornstarch and water. Add the slurry to the sauce, stirring constantly until it thickens.

Once the chicken is cooked, brush it generously with the thickened teriyaki glaze. Let the chicken rest for 5 minutes before slicing. Garnish with sliced green onions and sesame seeds before serving.

For optimal results, slice the chicken breasts horizontally if they're too thick, or pound them to an even thickness before marinating. This ensures uniform cooking and better sauce absorption.

The teriyaki sauce can be made in advance and stored in an airtight container in the refrigerator for up to one week, making meal prep more convenient.

Herb-Roasted Italian Chicken

Herb-Roasted Italian Chicken is a delectable Mediterranean-inspired dish that combines classic Italian herbs with succulent chicken breast. The aromatic blend of rosemary, thyme, and oregano creates a robust flavor profile while maintaining the lean protein benefits of chicken breast, making it an excellent choice for those focused on muscle building and healthy eating.

This recipe transforms ordinary chicken breast into a restaurant-quality meal through a careful balance of herbs and seasonings. The slow roasting process ensures the meat remains tender and juicy while developing a flavorful herb crust on the outside. The preparation is straightforward yet yields impressive results, perfect for both everyday meals and special occasions.

• 4 boneless, skinless chicken breasts
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon dried oregano
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 lemon, zested and juiced
• 1/2 cup white wine (optional)

Preheat the oven to 375°F (190°C). In a small bowl, combine the chopped herbs, minced garlic, olive oil, salt, pepper, and lemon zest to create a paste.

Pat the chicken breasts dry with paper towels and rub the herb mixture thoroughly all over each piece, ensuring even coverage.

Place the seasoned chicken breasts in a roasting pan and pour the lemon juice and white wine (if using) around the chicken, not over it to preserve the herb crust.

Roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.

Allow the chicken to rest for 5-10 minutes before slicing. During this time, the juices will redistribute throughout the meat, ensuring maximum tenderness. If desired, spoon the pan juices over the chicken before serving.

For optimal results, avoid overcrowding the roasting pan, as this can lead to steaming rather than roasting. Fresh herbs are preferred over dried ones for this recipe, though dried herbs can be substituted at a ratio of 1:3 (1 teaspoon dried for every tablespoon fresh).

The chicken can be marinated in the herb mixture for up to 8 hours before cooking for enhanced flavor penetration.