Lemon Herb Roasted Chicken Breasts

~ Serves 4


2 lemons, sliced

1 tablespoon rosemary

1 tablespoon thyme

2 cloves garlic, thinly sliced

4 chicken breasts (boneless, skinless)

dash salt & pepper

1 tablespoon extra virgin olive oil


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 30 minutes or until chicken is cooked through.  You could also wrap in foil and cook on the grill for about 20 minutes over medium heat.

Serve & enjoy!

Serving Tip:

You can add a leftover sliced chicken breast to your salad for lunch the next day or pair with leftover roasted veggies.
Save time by roasting a pan of veggies in the oven or on a grill pan on the grill at the same time as the chicken! Depending on how big your pan is, you could even add them to the same pan with the same seasonings for a “one pan dish”!

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