This easy-to-assemble combination of citrus, fresh herbs and pepper comes together quickly, uses very few dishes and leaves you time to prepare a side dish while the chicken cooks in the oven. This easy sheet-pan dinner feels like a fancy French chicken dish, but you probably have all the ingredients in your pantry. Source:, October 2019

Sarah Epperson


Ingredient Checklist


Instructions Checklist
  • Grate zest from one lemon to equal 1 tablespoon. Cut grated lemon in half and squeeze to equal 2 tablespoons juice. Cut remaining lemon into 8 wedges. Set aside.

  • Preheat oven to 400 degrees F. Line a broiler-safe rimmed baking sheet with parchment paper. Pat chicken dry with paper towels. Stir together olive oil, lemon zest, lemon juice, garlic, syrup, rosemary, thyme and 1/2 teaspoon each of the salt and pepper in a large bowl. Add chicken breasts and toss gently to coat.

  • Place chicken breasts, skin-side up, on prepared baking sheet, and pour remaining olive oil mixture from bowl over chicken. Arrange lemon wedges around chicken.

  • Bake in preheated oven until a thermometer inserted in thickest part of chicken registers 160 degrees F, about 40 minutes. During the last 5 minutes, increase oven temperature to high broil, and broil until skin is golden. Remove from oven and sprinkle with remaining 1/2 teaspoon each salt and pepper. Let chicken rest for 10 minutes. Squeeze baked lemon wedges over chicken.

Nutrition Facts

400 calories; total fat 20g 31% DV; saturated fat 3g; cholesterol -1mg; sodium 580mg 23% DV; potassium -1mg; carbohydrates 2g 1% DV; fiberg; sugar 1g; protein 50g 100% DV; exchange other carbs; vitamin a iu -1IU; niacin equivalentsmg; vitamin b6mg; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg; added sugar 1g.