Herb-Baked Lemon Chicken (Low-Sodium)

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

Baked with fresh lemon and herbs, seasoned without salt for a bright, flavorful dinner. This american-inspired chicken (gluten-free) ready in about 40 minutes pairs lemon juice, dried rosemary, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 4 boneless, skinless chicken breasts (6 oz each) on a parchment-lined baking sheet.
  2. Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp dried rosemary, 1 tbsp dried thyme, 1/4 cup olive oil, 1/2 tsp garlic powder, and 1/4 tsp black pepper until well combined.
  3. Step 3: Brush the lemon herb mixture evenly over both sides of the chicken breasts, then bake for 22-25 minutes until the internal temperature reaches 165°F (74°C) and edges are golden brown.
  4. Step 4: Let rest 5 minutes, then garnish with 1/4 cup chopped fresh parsley before serving.

Frequently asked questions

How long does Herb-Baked Lemon Chicken (Low-Sodium) take to make?

Total time is about 40 minutes (15 min prep + 25 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 Herb-Baked Lemon Chicken (Low-Sodium)?

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 lemon juice from drying out.

Can I substitute ingredients in Herb-Baked Lemon Chicken (Low-Sodium)?

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 Herb-Baked Lemon Chicken (Low-Sodium) 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.

Is Herb-Baked Lemon Chicken (Low-Sodium) gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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