4 boneless skinless chicken breasts
1/2 cup lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons lemon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
1 large lemon thinly sliced
2 tablespoons freshly chopped parsley (optional)
Place chicken breasts in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so that all the chicken gets covered.
Let marinate in the fridge for 30 minutes or up to 8 hours.
Preheat oven to 450 degrees Fahrenheit.
Remove the chicken from the marinade and place in a 9×13 pan. Discard any remaining marinade. Place lemon slices on top.
Cook chicken for 18-20 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Serve hot. Garnish with freshly chopped parsley (optional).