Sheet-Pan Lemon-Pepper Chicken
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.Advertisement
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.