Lemon Herb Roasted Chicken Breast
A bright lemon, garlic and rosemary marinade and a sheet pan of vegetables that roast alongside.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Makes
- 4 servings
This is the everyday chicken dinner we come back to. The marinade works in as little as 15 minutes, and anything longer than a few hours should happen in the fridge.
How long to marinate
Lemon juice is acidic. Fifteen minutes adds flavor; up to 8 hours is fine; much longer can make the surface of the meat mushy. Always marinate in the refrigerator.
Lemon Herb Roasted Chicken Breast
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Makes
- 4 servings
Ingredients
Method
Whisk the oil, lemon zest and juice, garlic, rosemary, oregano, salt and pepper. Coat the chicken and marinate for at least 15 minutes, or refrigerate for up to 8 hours.
Heat the oven to 425°F. Toss the vegetables with a drizzle of oil and a pinch of salt on a large sheet pan and roast for 10 minutes.
Push the vegetables to the sides, add the chicken to the pan and roast for 18 to 22 minutes, until the chicken reaches 165°F and the vegetables are browned at the edges.
Rest the chicken for 5 minutes, then slice and serve with the vegetables and any pan juices.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
