Follow these simple steps to create perfectly roasted Lemon Herb Chicken Breast every time:

1. Preheat Your Oven and Prepare a Baking Dish: Start by preheating your oven to 400°F (200°C). This high temperature will ensure the chicken roasts quickly and stays juicy. While the oven is heating, prepare a baking dish. You can use a 9×13 inch baking dish or a similar size. Lightly grease the dish with olive oil or cooking spray to prevent the chicken from sticking. This also makes cleanup easier later on.
2. Prepare the Chicken Breasts: Take your chicken breasts out of the packaging and pat them dry with paper towels. Removing excess moisture is crucial for achieving a nice golden-brown crust on the chicken. If your chicken breasts are very thick, you can consider pounding them to a more uniform thickness (about ¾ inch thick). This will ensure even cooking throughout and prevent the edges from drying out before the center is cooked.
3. Make the Lemon Herb Marinade: This marinade is what infuses the chicken with incredible flavor. Begin by zesting two lemons using a microplane or fine grater. Be sure to only zest the yellow part of the lemon peel, avoiding the white pith underneath, which can be bitter. Place the lemon zest in a medium-sized bowl. Next, juice the zested lemons (you should get about ¼ cup of juice). Add the lemon juice to the bowl with the zest. Now, prepare your fresh herbs. Strip the leaves from the rosemary and thyme sprigs and finely chop them. You’ll need about 1 tablespoon of chopped rosemary and 2 tablespoons of chopped thyme. Add these to the bowl. Peel and mince 3-4 cloves of garlic. Mince them finely to release their flavor fully. Add the minced garlic to the bowl as well. Finally, pour in 3 tablespoons of olive oil. Season generously with salt and freshly ground black pepper. Start with about 1 teaspoon of salt and ½ teaspoon of black pepper, and adjust to taste later if needed. Whisk all the marinade ingredients together thoroughly until they are well combined.
4. Marinate the Chicken: Place the prepared chicken breasts in the bowl with the lemon herb marinade. Use your hands or tongs to toss the chicken to ensure each piece is evenly coated with the marinade. For the best flavor, allow the chicken to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator. If marinating in the refrigerator, bring the chicken to room temperature for about 20-30 minutes before roasting to ensure even cooking. Marinating longer allows the flavors to penetrate deeper into the chicken, resulting in a more flavorful and tender final product.
5. Arrange Chicken in Baking Dish: Remove the marinated chicken breasts from the bowl and arrange them in the prepared baking dish in a single layer. Make sure they are not overcrowded, as this can steam the chicken instead of roasting it properly. If needed, use two baking dishes to ensure they have enough space. Pour any remaining marinade from the bowl over the chicken in the baking dish. This extra marinade will help keep the chicken moist during roasting.
6. Roast the Chicken: Place the baking dish in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through. The exact cooking time will depend on the thickness of your chicken breasts. The best way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of a chicken breast. The internal temperature should reach 165°F (74°C). If you don’t have a meat thermometer, you can check for doneness by cutting into the thickest part of a breast; the juices should run clear, not pink, and the meat should be opaque and no longer pink.
7. Rest the Chicken: Once the chicken is cooked through, remove the baking dish from the oven. Cover the dish loosely with foil and let the chicken rest for 5-10 minutes before slicing or serving. Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful final product. Don’t skip this step!
8. Garnish and Serve: While the chicken is resting, chop the fresh parsley. After resting, sprinkle the chopped fresh parsley over the roasted chicken for added freshness and color. Serve the Lemon Herb Roasted Chicken Breast hot, with your favorite side dishes. It pairs wonderfully with roasted vegetables, rice, quinoa, or a fresh salad. Garnish with extra lemon wedges for squeezing over the chicken just before serving, if desired.