Oven-baked chicken fillet with parsley and lemon

Ingredients

• 1 largechicken breast
• 60 ml (¼ cup)olive oil
• 2 tablespoonschopped parsley
• Zest of 1lemon
• To tastesalt and black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare the chicken

   Cut the chicken breast into fillets and place them in an ovenproof dish or tray.

3. 3

   Mix the coating

   In a bowl, combine the olive oil, chopped parsley, lemon zest, salt and pepper.

4. 4

   Coat the fillets

   Brush a generous amount of the mixture over the chicken.

5. 5

   Bake the chicken

   Bake for 20–25 minutes.

6. 6

   Serve

   Serve with your choice of accompaniment; vegetables are especially suitable.

What is oven-baked chicken with parsley and lemon?

It is a straightforward baked chicken dish flavoured with olive oil, fresh parsley and lemon zest. Its exact regional origin is not specified, but the combination is familiar in Mediterranean-style cooking.

Here, a generous coating carries the herbs and citrus over the fillets as they bake. The result is an uncomplicated centrepiece that needs only a simple side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 31g protein, 1g carbs, 30g fat.

The chicken supplies most of the protein, while the olive oil contributes most of the fat and energy. There is very little carbohydrate in the listed ingredients; serve with vegetables and, if desired, a modest portion of potatoes or grains to round out the plate.

Choosing the ingredients

Chicken breast: A large breast is cut into fillets so it can be arranged in the baking dish. Try to keep the pieces similar in thickness for more even cooking.

Lemon and parsley: Use finely chopped parsley and zest the lemon’s coloured outer layer, avoiding the bitter white pith. The recipe uses zest rather than juice.

Making the coating

Oil first: Stir the olive oil, parsley, lemon zest, salt and pepper together in a bowl. Brush the mixture generously over the chicken, spreading the herbs across the pieces.

Getting the texture right

Even pieces: Cut the breast into fillets of similar thickness so thinner pieces are less likely to finish well before thicker ones. Keep the chicken in a single layer in the dish.

Doneness: The stated baking time is 20–25 minutes, but the exact time depends on the size and thickness of the fillets. Check that the thickest part is cooked through before serving.

Timing the bake

Oven heat: Preheat to 200°C (400°F) before adding the chicken. Begin checking towards the lower end of the 20–25-minute baking window, especially if the fillets are thin.

What to serve alongside

Vegetables: The recipe suggests serving the chicken with vegetables. Roasted or steamed vegetables make an easy accompaniment without competing with the lemon and parsley.

For a more substantial plate, add a serving of potatoes, rice or bread alongside the vegetables.

Recipe notes & tips

• Zest the lemon before cutting it or using its juice for another dish.
• Mix the parsley through the oil so it is distributed across the chicken.
• Arrange the fillets in one layer rather than stacking them.
• Start checking the chicken at 20 minutes, as fillet thickness affects cooking time.
• Serve with vegetables to complement the citrus and herb coating.

Variations

• Add garlic: Stir finely chopped garlic into the oil and parsley mixture.
• Use thyme: Replace some of the parsley with chopped thyme for a different herbal note.
• Add lemon juice: Serve with a squeeze of lemon at the table for a sharper finish.
• Include vegetables: Bake suitable vegetables in the dish alongside the chicken, allowing for their own cooking time.
• Add paprika: Mix a little paprika into the coating for a warmer, more savoury flavour.

Common mistakes to avoid

• Uneven fillets: Cut the chicken into pieces of similar thickness so they cook at a more even rate.
• Skipping the preheat: Heat the oven to 200°C before baking so the cooking time starts in a properly heated oven.
• Patchy coating: Brush the mixture over all the pieces, including the edges, rather than pouring it in one spot.
• Overbaking: Check the thickest fillet from 20 minutes onwards and take care not to leave thin pieces in longer than needed.
• Crowded dish: Arrange the chicken in a single layer so the pieces are not stacked.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat until steaming hot throughout, using the oven or microwave; avoid repeated reheating.

Frequently asked questions