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Juicy Baked Lemon Herb Chicken

Juicy baked lemon herb chicken made with a quick lemon-garlic marinade, then baked at 425°F until the thickest part reaches 165°F. Thin lemon slices sit partially under the chicken for bright flavor and a lightly caramelized golden surface.
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Prep Time 20 minutes
Cook Time 22 minutes
marinating 30 minutes
Total Time 1 hour 12 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 count boneless, skinless chicken breasts about 6–7 oz (170–200 g) each
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
Lemon herb marinade
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp finely grated lemon zest
  • 4 cloves garlic finely minced
  • 1 tbsp chopped fresh parsley
  • 2 tsp chopped fresh thyme leaves
  • 1 tsp chopped fresh rosemary
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes optional
For baking
  • 1 count lemon thinly sliced
  • 2 tbsp low-sodium chicken broth
  • 1 tbsp unsalted butter melted
For finishing
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley
  • 1 tsp fresh thyme leaves
  • 1 count lemon wedges

Equipment

  • 1 sheet pan

Method
 

Prepare the chicken
  1. Pat the chicken breasts dry. If they vary considerably in thickness, gently pound the thick ends until each breast is approximately ¾ inch thick.
Make the lemon herb marinade
  1. Whisk together extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped parsley, thyme, rosemary, dried oregano, Dijon mustard, kosher salt, black pepper, and red pepper flakes (if using) until aromatic and herbs and zest are visibly distributed.
Marinate the chicken
  1. Place the chicken in a shallow dish or resealable container, pour the marinade over it, and turn each breast until thoroughly coated. Refrigerate for 30 minutes.
  2. Avoid marinating for many hours because prolonged exposure to lemon juice can affect the chicken's texture.
Preheat and prep the oven
  1. Preheat the oven to 425°F (220°C). Lightly grease a medium baking dish or sheet pan.
Season and add lemon
  1. Remove the chicken from the marinade and arrange the breasts in the baking dish. Season lightly with kosher salt, black pepper, garlic powder, and onion powder.
  2. Arrange several thin lemon slices around and partially underneath the chicken, leaving plenty of golden chicken surface visible. Add low-sodium chicken broth around the chicken.
Bake until 165°F
  1. Brush the chicken lightly with melted butter. Bake uncovered for approximately 18–24 minutes, until the thickest part reaches 165°F (74°C).
Add extra color
  1. If the surface needs more color, broil for approximately 1–2 minutes, aiming for lightly caramelized golden edges without burning the garlic or herbs.
Rest and finish
  1. Remove from the oven and rest for 5 minutes to retain the juices. Drizzle with fresh lemon juice and finish with chopped fresh parsley and fresh thyme leaves.
  2. Serve with lemon wedges.

Notes

Pro tip: pound breasts to ~¾ inch so they finish at the same time and stay juicy—then rely on an instant-read thermometer for the 165°F (74°C) target. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a 325°F (163°C) oven until warmed through. Freezing is not recommended because lemon marinade can make chicken texture mealy after thawing. For a lower-sodium option, use low-sodium chicken broth and reduce added salt to taste while keeping the bake temperature and rest time the same.