Herb Roasted Chicken Breasts Recipe

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This Herb Roasted Chicken Breasts recipe is a foolproof way of making juicy, flavorful chicken breasts in less than 30 minutes.

The lemon, butter, and olive oil keep the chicken nice and moist and add tons of flavor.

The herbs also add tons of labor and can be swapped out with whatever you like or have on hand.

And don’t throw away the juices. There’s tons of flavor there! After you’ve thoroughly soaked the sliced chicken with the juice, you can pour the rest onto the serving platter to be soaked up with crusty bread!

How to Make Herb Roasted Chicken Breasts

Preheat the oven to 425 degrees F.

Spray a medium-size, shallow baking dish with nonstick cooking spray.

Brush both sides of the chicken with olive oil and lightly sprinkle with salt and pepper.

Place a few pieces of each herb on the bottom of the dish.

Lay three thin slices of lemon on top of the herbs.

Place a chicken breast on top of each lemon slice.

Place another lemon slice on top of each chicken breast, followed by a few more pieces of each herb.

Add the butter around the bottom of the pan.

Cover and bake for 15 to 20 minutes or until a meat thermometer reads 155 degrees F. (see note)

Uncover and allow to rest for 10 minutes.

Thinly slice the chicken and brush the chicken liberally with the pan juices.

Sprinkle with lemon zest before serving.

Note: The safe cooking temperature for poultry is 165 degrees F. Since meat continues to cook when it comes out of the oven, we like to take ours out at 155 degrees F to prevent over cooking. To ensure the meat comes to 160 degrees F, you can measure it again a few minutes after it comes out of the oven.

Herb Roasted Chicken Breasts

This is a foolproof way of making juicy, flavorful chicken breasts in less than 30 minutes.

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Ingredients

• 3 chicken breasts
• 1 large lemon (zested and thinly sliced)
• 2 tablespoons butter
• 2 tablespoons olive oil
• Fresh rosemary (thyme, and sage)
• Salt & pepper

Instructions

1. Preheat the oven to 425 degrees F.
2. Spray a medium-size, shallow baking dish with nonstick cooking spray.
3. Brush both sides of the chicken with olive oil and lightly sprinkle with salt and pepper.
4. Place a few pieces of each herb on the bottom of the dish.
5. Lay three thin slices of lemon on top of the herbs.
6. Place a chicken breast on top of each lemon slice.
7. Place another lemon slice on top of each chicken breast, followed by a few more pieces of each herb.
8. Add the butter around the bottom of the pan.
9. Cover and bake for 15 to 20 minutes or until a meat thermometer reads 155 degrees F. (Note: The safe cooking temperature for poultry is 165 degrees F. Since meat continues to cook when it comes out of the oven, we like to take ours out at 155 degrees F to prevent over cooking. To ensure the meat comes to 160 degrees F, you can measure it again a few minutes after it comes out of the oven.)

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