This simple recipe yields tender, juicy roasted chicken breasts every time! Fresh herbs, salt, and pepper season boneless, skinless chicken breasts. Bake the meat on a sheet pan with halved fresh lemons for a flavorful pan sauce.
– 4 boneless, skinless chicken breasts, weighing 8-10 ounces each– ▢Kosher salt and freshly ground black pepper, to taste– ▢2 tablespoons extra-virgin olive oil– ▢2 tablespoons chopped fresh rosemary, thyme, tarragon or oregano, or 2 teaspoons dried herb of your choice– ▢2 lemons, sliced in half
INGREDIENTS
Heat the oven to 425 (220 C). Place chicken breasts on a 13 x 9-inch quarter sheet pan with a medium rim.
INSTRUCTIONS
STEP 1
Pour olive oil over the chicken breasts and turn them over to cover both sides.
STEP 2
Sprinkle herbs and ample salt and pepper on both sides of chicken breasts. Place lemon halves flesh-side down around the chicken in the pan.
STEP 3
Bake 10 minutes, then turn breasts. Bake another 10 minutes. The breasts should feel firm and the pan juices should be caramelizing.
STEP 4
The thickest region of the breast should read 158-165 F on an instant read thermometer. The meat will continue to cook as it rests, so it's okay if it's under 165 degrees.
STEP 5
Rest the chicken in the pan for 5 minutes. Serve on a platter. Use half a roasted lemon each breast to squeeze over the chicken.
STEP 6
Scrape up the pan juices with a tablespoon of water or chicken broth on the baking sheet. Pour juice on chicken and serve.