Lemon Herb Roasted Chicken Breasts
- 2 Lemons, sliced
- 1 tablespoon Rosemary
- 1 tablespoon Thyme
- 2 cloves Garlic, thinly sliced
- 4 Chicken breasts (boneless, skinless)
- Dash Salt and pepper
- 1 tablespoon Extra-virgin olive oil
Preheat oven to 425F. Layer ½ of the lemon slices on the bottom of a baking dish. Sprinkle with ½ of the herbs and ½ of the sliced garlic.
Place the chicken breasts on top and sprinkle salt & pepper. Place remaining lemon, herbs, and garlic on top of the chicken. Drizzle with olive oil. Cover with a lid or foil.
Bake for 45 minutes until chicken is cooked through. If you want the chicken to be a bit more “roasty” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it).
Serve & enjoy!
Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!