Simple Baked Chicken with Fresh Herbs

Baked Chicken

This is an embarrassingly simple dish. It’s fast and delicious. I was actually kind of shocked by how good the finished product was. The ingredients are very basic, so I was imagining something a bit bland, but that is not at all how it turned out.

Definitely make sure to use fresh herbs! They really make the dish. I used herbs from my garden. I think thyme and sage would also work really well in this dish. It’s pretty much endlessly adaptable. I served this with the delicious roasted onions and mushrooms I shared yesterday. Both dishes require very little preparation and cook for around the same time at the same temperature, so they work perfectly together.

Gorgonzola-Roasted Mushrooms and Onions & Baked Chicken

Simple Baked Chicken with Fresh Herbs

  • cooking spray
  • 1 pound boneless skinless chicken breast
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • 2 teaspoons fresh lemon juice, or more to taste
  • 2 teaspoons rosemary, fresh, chopped
  • 2 teaspoons fresh parsley, chopped
  • 1/4 cup low-sodium chicken or vegetable broth
  1. Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.
  2. Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.
  3. Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve.