Dinner
Sheet-Pan Lemon-Pepper Chicken
Juicy chicken breasts roast with bright lemon, fragrant rosemary and thyme, and a touch of maple until the skin turns golden and crisp. Each bite delivers savory herb flavor balanced by sweet citrus.
- Total
- 1 hr
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
Nutrition per Serving
- Calories
- 400
- Protein
- 50g
- Carbs
- 2g
- Fat
- 20g
- Sugar
- 1g
- Sodium
- 580mg
Ingredients
- 2 large lemons
- 4 bone-in, skin-on chicken breasts (3 pounds total)
- 1/4 cup olive oil
- 2 tsp minced garlic (from 2 garlic cloves)
- 1 tsp pure maple syrup
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1 tsp kosher salt, divided
- 1 tsp ground pepper, divided
Instructions
- Grate zest from 1 lemon to equal 1 tablespoon. Cut the grated lemon in half and squeeze to equal 2 tablespoons juice. Cut the remaining lemon into 8 wedges.
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Pat chicken dry with paper towels. Stir together oil, garlic, syrup, rosemary, thyme, 1/2 teaspoon each salt and pepper and the lemon zest and lemon juice in a large bowl. Add the chicken and toss gently to coat.
- Place the chicken, skin-side up, on the prepared baking sheet. Pour the remaining oil mixture from the bowl over the chicken. Arrange the lemon wedges around the chicken.
- Roast until an instant-read thermometer inserted in the thickest part of the chicken registers 160°F, about 40 minutes. Increase the oven temperature to broil. Broil until the skin is golden, about 5 minutes. Remove from oven, sprinkle with the remaining 1/2 teaspoon each salt and pepper and let rest for 10 minutes. Squeeze the roasted lemon wedges over the chicken before serving.