Light and Lemony Herb Roasted Chicken Breasts

Herb Roasted Chicken Breasts

Spring is upon even though the weather has been slow to change. It’s time to start getting ready to shed those extra layers and prepare for summer. These herb roasted chicken breasts are a great way to get started.

Serving Suggestions

Simple seasoning with the tart of lemons give tasty flavor for a light evening meal. Easy prep allows you to put the dish together and throw it the oven. I’ll be pairing our chicken with a salad and sauteed asparagus. You could also add spaghetti squash, brown rice or sweet potato and any other fresh vegetable, lightly steamed or sauteed with butter or olive drizzled on top. Or you can simply top a salad with the chicken and a simple vinaigrette for a full meal. So many options!

Print Recipe
Light and Lemony Herb Roasted Chicken Breasts
Course Main Dish
Servings
people
Ingredients
Course Main Dish
Servings
people
Ingredients
Recipe Notes

Preheat oven to 425F.  Layer ½ of the lemon slices on the bottom of a baking dish.  Sprinkle with ½ of the herbs and ½ of the sliced garlic.

 

Place the chicken breasts on top and sprinkle salt & pepper.  Place remaining lemon, herbs and garlic on top of the chicken.  Drizzle with olive oil.  Cover with a lid or foil.

Bake for 45 minutes until chicken is cooked through.  If you want the chicken to be a bit more “roasty” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it).

Serve & enjoy!

Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!

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