Lemon Herb Roasted Chicken Breast
Lemon Herb Roasted Chicken Breast
Ingredients
For the Lemon Herb Chicken
- 4 chicken breasts, boneless, skinless, about 6 ounces each
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels. This helps ensure a nice sear and even cooking.
⏱️ 2 min
- 2
In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, minced garlic, kosher salt, and black pepper until well combined.
⏱️ 5 min
- 3
Add the chicken breasts to the bowl with the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld. Do not marinate for longer than 2 hours as the lemon juice can start to break down the chicken's texture.
⏱️ 5 min
- 4
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 400
- 5
Remove the chicken from the marinade, allowing any excess to drip off, and place it in a single layer on the prepared baking sheet. Discard any remaining marinade.
⏱️ 1 min
- 6
Roast the chicken breasts in the preheated oven for 20-25 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the chicken, using a meat thermometer. Cooking times may vary depending on the thickness of your chicken breasts.
⏱️ 25 min•🌡️ 400
- 7
Once cooked, remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before slicing or serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken Breast
Ingredients
For the Lemon Herb Chicken
- 4 chicken breasts, boneless, skinless, about 6 ounces each
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels. This helps ensure a nice sear and even cooking.
⏱️ 2 min - 2
In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, minced garlic, kosher salt, and black pepper until well combined.
⏱️ 5 min - 3
Add the chicken breasts to the bowl with the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld. Do not marinate for longer than 2 hours as the lemon juice can start to break down the chicken's texture.
⏱️ 5 min - 4
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 400 - 5
Remove the chicken from the marinade, allowing any excess to drip off, and place it in a single layer on the prepared baking sheet. Discard any remaining marinade.
⏱️ 1 min - 6
Roast the chicken breasts in the preheated oven for 20-25 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the chicken, using a meat thermometer. Cooking times may vary depending on the thickness of your chicken breasts.
⏱️ 25 min•🌡️ 400 - 7
Once cooked, remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before slicing or serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min