Baked Lemon Herb Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Baked with a zesty lemon-herb glaze, served with a medley of roasted vegetables for a vibrant, healthy meal. This mediterranean-inspired chicken (mediterranean) ready in about 55 minutes pairs boneless chicken breasts, olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat 1.5 lbs boneless chicken breasts dry with paper towels, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, and 1 tsp dried thyme. Brush half of the mixture over the chicken breasts.
  3. Step 3: Slice 2 medium zucchini into 1/2-inch rounds, quarter 1 medium red onion, and halve 1 cup cherry tomatoes. Place vegetables on a parchment-lined baking sheet, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat evenly.
  4. Step 4: Arrange seasoned chicken breasts on top of the vegetables, brush with remaining herb mixture, and bake for 25-28 minutes until chicken reaches 165°F internally and vegetables are tender with slightly charred edges.

Frequently asked questions

How long does Baked Lemon Herb Chicken take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon Herb Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken breasts from drying out.

Can I substitute ingredients in Baked Lemon Herb Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon Herb Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lemon Herb Chicken?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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