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Roasted Lemon Herb Chicken Breast

This dish features chicken breasts roasted with lemon slices and fresh herbs, resulting in tender, juicy meat with a fragrant, slightly caramelized exterior. The gentle oven heat infuses the chicken with citrus and herbal flavors, creating a bright and satisfying main course. The final appearance boasts golden-brown skin, aromatic herbs, and lemon slices that are slightly caramelized.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts skin-on preferred for crispiness
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic minced, optional
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 lemon thinly sliced
  • 1/4 cup white wine or broth optional, for deglazing

Equipment

  • Heavy ovenproof skillet
  • Sharp knife
  • Meat thermometer
  • Tongs

Method
 

  1. Preheat your oven to 200°C (392°F). Set an ovenproof skillet on the stove over medium heat and let it warm up for about 2 minutes.
  2. Pat the chicken breasts dry with paper towels. This helps achieve a nice, crispy exterior.
  3. Rub the chicken with olive oil, then season generously with salt and pepper. Press chopped herbs like thyme and rosemary onto the meat for added flavor.
  4. Thinly slice the lemon into rounds and set aside. These will be added during searing for caramelization and flavor.
  5. Place the chicken breasts skin-side down in the hot skillet. Sear for about 4 minutes until the skin is golden and crispy, listening for a gentle sizzle and watching for browning.
  6. Flip the chicken using tongs and quickly add lemon slices around the meat. Cook for another 2 minutes, allowing the lemon to become fragrant and slightly caramelized.
  7. Transfer the skillet to the preheated oven and roast for 15-20 minutes. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F).
  8. Once cooked, remove the skillet from the oven, transfer the chicken to a plate, and let it rest for 5 minutes to retain juices.
  9. If desired, deglaze the skillet with white wine or broth, scraping up the browned bits to create a flavorful sauce.
  10. Slice the rested chicken and serve topped with the caramelized lemon slices and fresh herbs, with a drizzle of the pan sauce if made.

Notes

Ensure the chicken reaches the proper internal temperature for safety. Resting the meat helps keep it juicy. Feel free to customize herbs or add garlic for extra flavor.