Quick and Easy Lemon Herb Roasted Chicken

Chef Brainy
What Started it all:
Lemon Herb Roasted Chicken


  • 4 chicken breasts (skinless and boneless)
  • 2 lemons
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper, to taste


  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, combine the juice of one lemon, olive oil, garlic, rosemary, thyme, salt, and pepper. Mix well to create a marinade.
  3. Place the chicken breasts in a large zip-top bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken, ensuring it is evenly coated. Let the chicken marinate for at least 30 minutes, or up to overnight in the refrigerator.
  4. Heat a large oven-safe skillet or frying pan over medium-high heat. Once hot, add the chicken breasts and sear them for about 2-3 minutes on each side, until golden brown.
  5. While the chicken is searing, slice the remaining lemon into thin rounds.
  6. Once the chicken is seared, place the lemon rounds on top of each chicken breast. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  7. Remove the skillet from the oven and let the chicken rest for a few minutes before serving.
  8. Serve the lemon herb roasted chicken with your favorite side dishes such as roasted vegetables or a fresh salad. Enjoy!

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