Roasted Chicken with Cucumber

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the chicken breasts dry with paper towels to ensure even roasting.

   Tip: Drying the chicken helps achieve a better golden exterior.

2. 2

   In a small bowl, combine olive oil, minced garlic, fresh thyme, lemon zest, salt, and pepper to create a herb paste.

   Tip: Make this mixture a few minutes ahead so flavors can meld together.

3. 3

   Rub the herb mixture evenly over all sides of the chicken breasts, coating them thoroughly.

4. 4

   Place chicken on a baking sheet lined with parchment paper and roast for 30-35 minutes until the internal temperature reaches 165°F (74°C).

   Tip: Use a meat thermometer for perfectly cooked chicken every time.

5. 5

   While the chicken cooks, prepare the cucumber salad by combining sliced cucumbers and red onion in a large bowl.

6. 6

   In a separate small bowl, whisk together white wine vinegar, Greek yogurt, honey, fresh dill, and a pinch of salt and pepper.

   Tip: The yogurt adds creaminess while keeping the dressing light and refreshing.

7. 7

   Pour the dressing over the cucumber mixture and toss gently until well combined. Let it sit for 5 minutes to marinate.

8. 8

   Remove the roasted chicken from the oven and let it rest for 5 minutes before serving alongside the cucumber salad.

   Tip: Resting allows juices to redistribute, keeping the chicken moist and tender.