Herb-Roasted Chicken Breast with Lemon and Thyme

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken breasts roasted with fresh thyme, lemon, and garlic, served with a side of roasted vegetables for a classic Passover main course. This Jewish-inspired Passover recipe, ready in about 40 minutes, pairs chicken breasts, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 Jewish cuisine 300 cal/serving

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Ingredients

4 (about 6 oz each, boneless, skinless) chicken breasts
2 tablespoons olive oil
2 cloves (minced) garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 (thinly sliced) lemon
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place chicken breasts in a baking dish and rub with 1 tablespoon olive oil.
Step 2: Mix minced garlic, dried thyme, dried rosemary, salt, and black pepper in a small bowl, then sprinkle evenly over chicken breasts.
Step 3: Arrange lemon slices on top of chicken and drizzle with remaining 1 tablespoon olive oil.
Step 4: Bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear.