Photo of Baked Chicken with Lemon & Fresh Herbs by WW

Baked Chicken with Lemon & Fresh Herbs

Total Time
45 min
10 min
35 min
This is one of our favorite ways to prepare boneless skinless chicken breasts. Use fresh herbs, such as rosemary and parsley, and lemon juice to give plain baked chicken fantastic flavor. It comes together in one roasting pan and is mostly hands-off preparation-wise. Just let the chicken bake away in the oven for about half an hour, and it's ready to go. This combination of flavors also works well with turkey cutlets or white fish fillets. If you're looking to mix things up a bit, try using chicken thighs and/or a combination of your favorite herbs from your garden if you'd like.


Cooking spray

4 spray(s)

Uncooked boneless skinless chicken breast

1 pound(s), four 4 oz halves

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Olive oil

1 tsp

Fresh lemon juice

2 tsp, or more to taste


2 tsp, fresh, chopped

Fresh parsley

2 tsp, chopped

Reduced sodium chicken broth

¼ cup(s)


½ item(s), large, quartered (for garnish)


  1. Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.
  2. 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.
  3. Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve.
  4. Serving size: 1 chicken breast half