Pechuga de pollo al limón y tomillo horneada

Ingredientes

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• zest from 1/2 organic lemon
• 1 large clove garlic (pressed)
• 2 teaspoons fresh thyme leaves (or 1 ts dried thyme)
• salt and black pepper (to taste)

Preparación

1. 1

   Pound the chicken breasts slightly, so that they are uniformly thick for even cooking (more or less, don‘t pound it too thin, like for cutlets).

2. 2

   Mix the ingredients for the marinade together (you can do that directly in your baking dish).

3. 3

   Place the meat in a small baking dish and rub on both sides with salt and black pepper, then cover with the marinade.

4. 4

   Cover the dish with plastic foil and set aside for a minimum of 15-30 minutes, but preferably overnight in the fridge to marinate.

5. 5

   Bake at 175 ° C / 345 °F / Gas Mark 3 ¾ (no fan) for about 22 minutes (baking time may vary depending on the oven and the size of the meat. If you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions). The easiest way to check if the meat is ready, is to measure it‘s internal temperature, it should be 75 °C / 165 °F . Insert the thermometer into the thickest part of the meat.

6. 6

   Leave the chicken breasts for 5 minutes to rest, then cut into slices and serve. Drizzle with the sauce from the baking dish.

7. 7

   Enjoy!