Baked Lemon Herb Chicken

Ingredients:

5 boneless, skinless chicken breasts (5-7 oz each) (±140-200 g each)
3 tbsp olive oil (±45 ml)
Juice of 2 lemons (plus zest from 1)
3 garlic cloves, minced
1 tbsp fresh thyme (±15 ml) or 1 tsp dried (±5 ml)
1 tbsp fresh rosemary, chopped (±15 ml), or 1 tsp dried (±5 ml)
1 tsp dried oregano (±5 ml)
1 tsp salt (±5 ml)
½ tsp black pepper (±2 ml)
Fresh chopped parsley for garnish
4 cups cooked pearl couscous for serving (±700-750 g)

Directions:

Preheat oven to 425°F (220°C).
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, herbs, salt, and pepper.
Place chicken breasts in a 9×13 in. (23 x 33 cm) baking dish. Pour marinade over the chicken, turning to coat evenly.
Let marinate for at least 30 minutes (or up to 3 hours in the fridge for deeper flavor).
Bake until chicken breasts reach an internal temperature of 160°F (71°C), approx. 18-22 min. Remove from oven, then let them rest for a couple of minutes. The chicken will naturally reach the perfect 165°F (75°C) temperature, thanks to carryover cooking.
Garnish with fresh herbs before serving.
Toss pearl couscous in baking dish drippings if desired.