Lemon-Herb Baked Chicken with Rosemary

By AislePrompt Editorial · ·

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.

Coated in a bright lemon-herb glaze, roasted until golden and juicy with no added sugar or dairy. This American-inspired chicken recipe (whole30), ready in about 35 minutes, pairs Chicken breasts, boneless skinless, Lemon, Olive oil 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Cook: 25 min Serves 4 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Pat the 12 oz chicken breasts dry with paper towels, then season evenly with 1/4 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp minced rosemary, 1 tsp minced thyme, and the zest and juice of 1 lemon until fully emulsified.
  3. Step 3: Brush the mixture evenly over the chicken breasts, then arrange them in a single layer in a greased baking dish. Bake for 22-25 minutes until the internal temperature reaches 165°F (74°C) and the edges are golden brown.

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