Lemon Herb Chicken
Tender baked chicken breasts infused with fresh lemon juice, garlic, rosemary, and thyme. Simple, elegant, and perfect for weekly dinner prep.
Ingredients
4 servings- 4 piecesBoneless skinless chicken breasts
- 1/4 cupFresh lemon juice
- 2 tbspOlive oil
- 3 Garlic cloves, minced
- 1 tbspFresh rosemary, chopped
- 1 tspDried thyme
- 1 Lemon, sliced
- 1/2 tspSalt and black pepper
Instructions
Step 1
In a bowl, whisk together lemon juice, olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.
Step 2
Add chicken breasts, coating them thoroughly with the marinade. Cover and refrigerate for 30 minutes to 2 hours.
Step 3
Preheat the oven to 400°F (200°C).
Step 4
Place the marinated chicken into a baking dish and pour any remaining marinade over it. Lay lemon slices on top.
Step 5
Bake for 22-25 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
Step 6
Remove from the oven, let rest for 5 minutes, then spoon pan juices over chicken and serve.
Chef's Tips & Notes
Pro Tips
- •Use a meat thermometer to prevent overcooking and dry chicken.
- •Serve alongside roasted asparagus or broccoli for a complete low-carb meal.
- •Leftovers make a fantastic addition to cold salads the next day.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Freezing
Can be frozen in a freezer-safe bag with juices for up to 3 months.
Meal Prep
Cook a double batch on Sunday. Slices easily for lunch salads, wraps, or grain bowls.
Nutrition Facts
Per serving (4 servings total)
