Sheet Pan Lemon Herb Chicken Breasts

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt to taste
• Black pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. 3 Place chicken breasts in a single layer on a sheet pan.
4. 4 Pour the lemon herb mixture over the chicken, ensuring each piece is coated.
5. 5 Roast in the preheated oven for 25 minutes, or until chicken reaches 165°F.
6. 6 Garnish with fresh parsley before serving.

Nutrition

Tips

• For extra flavor, marinate the chicken in the lemon herb mixture for 30 minutes before roasting.
• If you prefer crispier skin, broil for an additional 2-3 minutes at the end.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain moisture.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pair with a glass of crisp white wine for a delightful meal.

FAQ