4 skinless, boneless chicken breasts
1/4 cup olive oil
6 cloves garlic, minced
1 tablespoon finely shredded lemon peel
Juice from 1 lemon
2 teaspoons snipped fresh thyme
1 teaspoon snipped fresh rosemary
1/4 – 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 – 1/4 teaspoon ground black pepper
Place chicken in a resealable plastic bag set in a shallow bowl. For marinade, in a small bowl, combine oil, garlic, lemon peel and juice, the snipped thyme, rosemary, crushed red pepper, salt, and black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
Preheat oven to 375F. Place chicken and marinade in oven safe baking dish. Cook for 20 minutes, turn chicken over and bake for another 20 minutes or until done.