This oven baked 5-ingredient lemon herb chicken is exactly the kind of weeknight dinner I lean on when work runs late and I still want something that feels a little special. You literally drizzle a store-bought lemon pepper marinade and four simple pantry ingredients over raw chicken breasts in a roasting pan, slide it into the oven, and let the heat do all the work. The flavors are bright and zesty from the lemon, with just enough herbs and garlic to make the kitchen smell like you’ve been cooking all afternoon (even though it took you about 10 minutes). It’s a modern, shortcut version of classic lemon herb chicken—perfect for busy nights in the suburbs when you’re juggling a lot but still want a home-cooked meal.
Serve this lemon herb chicken with something that can roast or simmer while the chicken bakes so everything is ready at once. I love pairing it with roasted baby potatoes or a sheet pan of mixed veggies (broccoli, carrots, and bell peppers work great) tossed in olive oil, salt, and pepper. A simple buttered rice or quinoa is perfect for soaking up the extra lemony pan juices, and a crisp green salad with a light vinaigrette keeps the meal fresh and balanced. If you’re feeling a little extra, warm up some crusty bread to swipe through the sauce at the bottom of the roasting pan.
Oven Baked 5-Ingredient Lemon Herb ChickenServings: 4
Ingredients
1 1/2 to 2 pounds boneless skinless chicken breasts (about 4 medium breasts)
1/2 cup store-bought lemon pepper marinade
2 tablespoons olive oil
1 tablespoon dried Italian herb blend (or dried parsley and oregano mixed)
3 cloves garlic, minced (or 1 tablespoon jarred minced garlic)
1 teaspoon kosher salt (or to taste)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a roasting pan or a 9x13-inch baking dish with a little olive oil or cooking spray to help prevent sticking and make cleanup easier.
Pat the raw chicken breasts dry with paper towels so the marinade and seasonings stick better. Arrange the chicken breasts in a single layer in the center of the roasting pan, leaving a little space between each piece so they bake evenly.
In a small bowl or measuring cup, stir together the lemon pepper marinade, olive oil, dried Italian herb blend, minced garlic, and kosher salt until everything is well combined. This is your quick lemon herb drizzle.
Hold the bowl of marinade mixture over the roasting pan and drizzle it evenly over the raw chicken breasts, making sure each piece is well coated. Use a spoon to scoop any herbs and garlic from the bottom of the bowl and scatter them over the tops of the chicken so you don’t waste any flavor.
If you have an extra minute, gently flip each chicken breast once in the pan to coat both sides in the lemon pepper marinade mixture, then finish with the smoothest side facing up. Spoon some of the marinade from the bottom of the pan back over the tops so they’re generously covered.
Place the roasting pan on the middle rack of the preheated oven and bake for 22 to 28 minutes, depending on the thickness of your chicken breasts, until the chicken is cooked through and the edges are lightly golden. The juices should run clear and an instant-read thermometer inserted into the thickest part of a breast should read 165°F (74°C).
Once done, remove the roasting pan from the oven and let the chicken rest in the pan for 5 minutes. This helps the juices redistribute so the chicken stays moist. While it rests, spoon some of the lemony herb pan juices back over the top of each chicken breast for extra flavor.
Slice or serve the chicken breasts whole, drizzled with more of the warm lemon pepper pan juices from the roasting pan. Plate with your favorite sides and enjoy immediately.
Variations & Tips
For a milder lemon flavor, use 1/3 cup lemon pepper marinade and add 2 tablespoons of chicken broth or water to the roasting pan to mellow things out while still giving you plenty of pan juices. If you love extra herbs, sprinkle an additional teaspoon of dried Italian herb blend or a handful of chopped fresh parsley over the chicken right after baking for a pop of color and freshness. You can swap the dried Italian blend for dried thyme and rosemary if that’s what you have on hand—just keep the total dried herbs to about 1 tablespoon so it doesn’t overpower the lemon. For a touch of richness, add 1 tablespoon of softened butter in small dots over the chicken before baking; it melts into the marinade and creates a slightly more indulgent sauce. If your chicken breasts are very thick, you can slice them in half horizontally into cutlets so they cook more quickly and evenly on busy nights. To make this more of a one-pan meal, scatter quick-cooking veggies like green beans or halved cherry tomatoes around the chicken before baking, lightly tossing them in a spoonful of the marinade mixture. FOOD SAFETY TIPS: Always start with fresh or properly thawed chicken; if frozen, thaw it in the refrigerator (not on the counter) overnight. Keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting boards, and utensils with hot, soapy water after they touch raw poultry. Do not reuse any leftover marinade that has come into contact with raw chicken unless you boil it for at least 1 full minute to kill bacteria. Use an instant-read thermometer to confirm the internal temperature of the thickest part of the chicken reaches 165°F (74°C) before serving. Refrigerate leftovers in a shallow, covered container within 2 hours of cooking and eat within 3 to 4 days, reheating until hot all the way through.
