Ingredients

The following ingredients have 4 Servings
  • 4 chicken breast (halves, boneless (with skin)*)
  • 3/4 cup olive oil, (extra-virgin)
  • 1 tablespoon lemon juice, (freshly squeezed)
  • 1 tablespoon herbes de Provence**

Instruction

  • Place chicken breasts, single layer, into an ungreased 13x9-inch baking dish.
  • In a medium-sized bowl, combine olive oil and the herbes de Provence together.  Pour marinade over chicken breasts.  Cover and marinate at room temperature for 20 minutes or refrigerate to marinate longer (turning meat over several times).
  • Preheat oven to 350 degrees F.  Bake, uncovered, 25 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); basting several times during cooking.  Remove from oven and serve immediately.
  • This is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined:  Thermapen Thermometer
  • Makes 4 servings.