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; 20 g total fat; 3 g saturated fat; 580 mg sodium. 2 g carbohydrates; 1 g sugar; 50 g protein; 1 g added sugar;