Lemon-Herb Roasted Chicken

4.8
(5)
4 Reviews

Add this super-bright and citrusy lemon-herb roasted chicken to your weeknight routine, and you won’t be disappointed. The lemon slices in the bottom of the pan release their juice, shaping the base for the buttery, tangy sauce that’s drizzled on top. The light anise flavor of tarragon pairs well with chicken, but feel free to swap it out for another fresh herb like chives or parsley.

By
Craig Ruff
Craig Ruff
Craig Ruff
Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants.
EatingWell's Editorial Guidelines
Updated on April 4, 2024
Tested by
Catherine Jessee
Catherine Jessee
Tested by Catherine Jessee

Catherine Jessee is a test kitchen assistant at the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, EatingWell, Food & Wine, Real Simple, People and Southern Living.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Lemon-Herb Roasted Chicken
Photo:

Greg DuPree
Active Time:
15 mins
Total Time:
25 mins
Servings:
4
Nutrition Profile:
Sesame-Free Nut-Free Soy-Free High-Protein Egg-Free Gluten-Free
the ingredients to make the Lemon-Herb Chicken Breast

Greg DuPree
Cook Mode (Keep screen awake)

Ingredients

  • 2 (8-ounce) boneless, skinless chicken breasts

  • 1/2 teaspoon salt plus 1/8 teaspoon, divided

  • 2 tablespoons extra-virgin olive oil

  • 1 medium lemon, sliced into 1/8-inch rounds

  • 1 tablespoon fresh thyme leaves

  • 1 1/2 teaspoons chopped fresh rosemary

  • 2 tablespoons lemon juice

  • 1/2 teaspoon cracked black pepper

  • 2 tablespoons unsalted butter, cut into pieces

  • 1 tablespoon chopped fresh tarragon

Directions

  1. Preheat oven to 425°F. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt.

  2. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the chicken and arrange lemon slices around the chicken in the bottom of the pan. Sprinkle with thyme and rosemary.

    a step in making the Lemon-Herb Roasted Chicken

    Greg DuPree

  3. Transfer to the oven; roast until an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes. Transfer the chicken and lemon slices to a cutting board; let rest for 5 minutes. Do not wipe the pan clean.

  4. Heat lemon juice, pepper and the remaining 1/8 teaspoon salt in the pan over low heat. Whisk in butter, 1 piece at a time, until melted and a sauce forms, about 45 seconds to 1 minute. Remove from heat and stir in tarragon. Slice the chicken breasts in half; serve drizzled with the sauce.

    a step in making the Lemon-Herb Roasted Chicken

    Greg DuPree

Nutrition Information

Serving Size: 1/2 chicken breast & 1 Tbsp. sauce

Calories 256, Fat 16g, Saturated Fat 5g, Cholesterol 98mg, Carbohydrates 4g, Total Sugars 0g, Added Sugars 0g, Protein 26g, Fiber 1g, Sodium 417mg, Potassium 444mg

EatingWell.com, March 2024

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