It’s time to make a baked lemon herb chicken that’s so juicy and delicious you’ll shock yourself and have everyone asking for the recipe.
The fresh lemon and herbs make it taste like fine dining, but you don’t have to leave the house. Just assemble everything into the baking dish and let the oven do its magic.
What Herbs Work Best With Lemon?
Rosemary and thyme are the best herbs to pair with fresh lemon for a reason, they bring a wonderful aroma and magical flavor to a variety of recipes, the most popular being baked chicken.
Plus, squeezing a fresh lemon and chopping some herbs is the easiest way to add sophisticated flare with very little effort.
You don’t need a garden full of fresh herbs either, just grab the dried ones in your spice rack and call it a night. Your chicken will still be a hit and everyone impressed.
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Lemon Herb Chicken Ingredients
What makes lemon herb chicken so delicious? Check the ingredient list below to find out:
- Split chicken breasts: come with the bones-in and skin-on, and makes the most tender baked chicken breasts. Chicken leg quarters are a great alternative.
- Olive oil: the base for our garlic herb sauce.
- Garlic: use fresh garlic or garlic paste.
- Fresh thyme and rosemary: bring those fragrant, south-of-France vibes to chicken.
- Salt: for seasoning.
- Fresh lemon: we’re using the zest and juice for double flavor.
If you need a quicker route, you can use the lemon herb sauce to make baked boneless, skinless chicken breasts, but you’ll need to cook them at 375F for 20 minutes or until the internal temperature reaches 165F.
How to Bake Lemon Herb Chicken
Follow the steps below, and you’ll have incredible baked chicken within the hour:
Preheat the oven to 350F and line a baking dish with parchment paper.
- Make the Lemon Herb Sauce
Combine the olive oil, garlic, fresh chopped herbs, lemon zest, and salt in a medium bowl. Whisk to combine.
Place the chicken breasts into the baking dish, skin-side up. Squeeze the fresh lemon juice over the chicken before spreading the garlic-herb mixture over the chicken breasts.
- Bake and serve
Bake for 45 minutes or until the thickest part of the chicken reaches an internal temperature of 165F. Remove from the oven and let the chicken rest for 5 minutes before serving.
- Try this Crispy Skin Trick
If your chicken is finished cooking, but you want extra crispy chicken skin, switch the oven from bake to broil and broil the tops for 2 minutes before removing them from the oven.
Success Tips for Lemon Herb Chicken
Aside from following the recipe, put these helpful tips to use so your chicken comes out evenly baked and delicious every time:
- Use fresh lemon– the zest brings so much flavor and bottled lemon juice can’t compare to fresh.
- Cook according to an internal temperature– to avoid overcooked chicken, check for internal temperature. White meat is cooked through at 165F and should be removed from the oven immediately.
- Keep the skin on– the skin locks in moisture and gets super crispy. It’s one reason I love to bake split chicken breasts, the meat is tender and every bite flavorful.