Meat (Pork or Chicken) Recipe
Tender and juicy pork or chicken option to customize your meal.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat Selection
Marinade
Method
Preparation
Prepare the Marinade
In a medium bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and lemon juice until well combined.
Marinate the Meat
Place the pork or chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best flavor.
Cooking
Preheat the Oven or Grill
If using an oven, preheat it to 200°C (400°F). If grilling, preheat the grill to medium-high heat.
Cook the Meat
Remove the meat from the marinade and let excess marinade drip off. For oven cooking, place the meat on a baking sheet lined with parchment paper and cook for 25-30 minutes for chicken or 35-40 minutes for pork, or until the internal temperature reaches 75°C (165°F) for chicken and 70°C (160°F) for pork. If grilling, cook on the grill for about 6-8 minutes per side or until cooked through.
Rest and Serve
Once cooked, remove the meat from the oven or grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and juicy result. Serve with your choice of sides.