This is an embarrassingly simple dish. It’s fast and delicious. I was actually kind of shocked by how good the finished product was. The ingredients are very basic, so I was imagining something a bit bland, but that is not at all how it turned out.
Definitely make sure to use fresh herbs! They really make the dish. I used herbs from my garden. I think thyme and sage would also work really well in this dish. It’s pretty much endlessly adaptable. I served this with the delicious roasted onions and mushrooms I shared yesterday. Both dishes require very little preparation and cook for around the same time at the same temperature, so they work perfectly together.
Simple Baked Chicken with Fresh Herbs
- cooking spray
- 1 pound boneless skinless chicken breast
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon olive oil
- 2 teaspoons fresh lemon juice, or more to taste
- 2 teaspoons rosemary, fresh, chopped
- 2 teaspoons fresh parsley, chopped
- 1/4 cup low-sodium chicken or vegetable broth
- Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.
- Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.
- Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve.