Spice Roasted Chicken Breasts with Lemon Slices

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While living in Seattle has many perks, one of the downsides is the lack of air-conditioning pretty much anywhere residential. As a life-long East-Coaster, it’s just crazy to me!

Although we have been having pretty fantastic weather (READ: warm) as of late, the other day the clouds returned and the  temperature dropped low enough that turning on the oven would be feasible. Meaning that turning on the oven for an hour wouldn’t heat up the entire house by 10 degrees and make putting my toddler to bed in a western facing room without air-conditioning a nightmare.

I was in the mood for simple flavors and didn’t have much time to spend prepping so even though this dish has an hour cook time, it is all hands-off and takes minutes to pull together.

I served this alongside my Garlic Rubbed Roasted Cabbage Steaks (same cook time and temperature!) and a simple green salad – it was tasty!


  • The longer you leave the spice marinade on the chicken, the more flavor you are going to get so feel free to mix up the spices and oil and put it on the chicken the night before or in the morning.
  • The size of bone-in chicken breasts can really vary. As a general rule, a 1/2 pound per person is usually perfect as 2 to 3 ounces will be bones and the cooked portion will always be smaller than the uncooked portion. I calculated each serving size as 5-ounces cooked chicken plus 1/6 of the marinade.
4.9 from 10 reviews
Spice Roasted Chicken Breasts with Lemon Slices
6 Points Plus Per Serving -- Serves 6 (see NOTES)
Serves: 6
  • 1¼ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ¾ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 2 Tablespoons olive oil
  • 2 medium organic lemons, washed and thinly sliced
  • 3 lbs bone-in, skinless chicken breasts (usually 4 to 6 pieces)
  • parsley for garnish
  1. Preheat the oven to 400F. Begin by combining salt, pepper, paprika, oregano, cumin and olive oil until well mixed.
  2. Wash lemons and thinly slice.
  3. Place chicken breasts bone side down in a glass baking dish. Evenly coat with spice mixture and then top with lemon slices.
  4. Bake uncovered for 50 to 55 minutes until chicken breasts reach an internal temperature of 165F. Remove the chicken breasts from the baking dish to a serving platter. Collect the pan juices and serve alongside the chicken as a sauce. Top chicken with a bit of chopped parley, Serve and Enjoy!

Lemon Chicken Breast Recipe from www.everydaymaven.com

Submitted to SpicieFoodie’s Your Best Recipe June 2013

Total Shares 20.1K

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  1. Jamie says

    Question – Does this recipe cook and freeze well? Would I be better offer freezing the raw chicken in the marinade and then simply cooking it off once we arrived at the vacation home?

    • says

      Hi Jamie,
      You could do it either way and it would work. One benefit to freezing the raw chicken in the marinade is that you can cook it and serve. If you pre-cook it and defrost, you will need to reheat the chicken, which could dry it out. Either way, enjoy it and have a great trip!

  2. says

    I made this tonight and it was amazing….even though I had to use water instead of chicken stock!!! (I need to go grocery store). It is definitely a keeper. My son went back for thirds!!! Thank you so much for sharing

  3. Amanda says

    I was not ready for the deliciousness of this chicken dish. I followed the recipe to the letter because I’m weird like that. I agree with what was said about the more spice on the chicken the more flavorable. My family really enjoyed it. .. even my 5hr old. I even shared the recipe with a couple of people. Thank you!

  4. Sue says

    I made this for the first time, using (gasp!) frozen boneless, skinless chicken breasts. I used a basting brush to put the oil-seasoning mix onto the chicken, and I loosely covered with foil for the first 40 minutes (because they were frozen), and removed the foil for the last 20. I did it at 400 degrees. It was GREAT! The chicken was very moist and flavorful. This definitely goes into my “tried and true” file, to be made again. I served it with sauteed sliced red onion and broccoli.

  5. Anna says

    Just finished eating this. I was looking for something quick and easy, and this was delightfully DELISH!!! Even our just-turned-2-year-old devoured a whole piece.

  6. says

    Everyday Maven – absolutely love this recipe!! Have you ever tried Limes instead of lemons? Just curious as I am planning on doing that tonight.

    Being new to cooking and such, I’m trying to find quick and easy recipes that taste great and that I can enjoy on my Paleo eating plan! This was just the ticket! Thanks
    Scott Dorsey recently posted..A Word about LifeMy Profile

  7. Faye says

    This recipe looks simple and delicious; I’d really like to try it. I have a question regarding rewarming. I will probably be making this the day before I’ll be serving it, due to time constraints. How would you recommend rewarming to minimize dryness? Also, if I use boneless cutlets as opposed to bone-in, would you recommend any recipe modifications?

    Thank you!

    • says

      That is tricky Faye as boneless chicken cutlets tend to be on the dryer side to start with. You will obviously need to adjust your cooking time but I would also suggest keeping the chicken in the pan juices until you rewarm it. Good luck and I hope it turns out – this is probably one I wouldn’t make the night before so I can’t wait to hear if it works for you!

    • EverydayMaven says

      Hi Melissa,
      Yes, I would reduce the heat to 350F and let them cook 30 to 40 minutes or until the internal temp is 165F. Enjoy!

    • EverydayMaven says

      Hi Krista,
      For this recipe, I would go with real lemons. The flavor would be completely different with bottled lemon juice.

  8. Bernadette says

    This recipe sounds delicious! Would there be any modifications (oven temp or cooking time) if boneless breasts are used?

    • EverydayMaven says

      Hi Bernadette,
      I would reduce the heat to 350F and let them cook 30 to 40 minutes or until the internal temp is 165F. Enjoy!

    • EverydayMaven says

      Thanks Nancy! Luckily, we did get A/C for our bedrooms so sleeping is OK but this weekend has been over 90F so we have been out of the house non-stop just to keep cool!

    • EverydayMaven says

      Kristi – I saw pretty good deals on portable A/C’s at both Home Depot and Bed, Bath and Beyond in case you are interested. Stay cool!

    • EverydayMaven says

      Thanks Jeanette! I think we will doing a lot of simple food the next week because we are supposed to get a heat wave!

  9. says

    We couldn’t live without AC. And because we have AC, turning the oven on is no problem – so we use it all the time. That said, it’s been awhile since I’ve done chicken breasts in the oven. These look terrific! And I’d totally forgotten how good roast lemons are. 😉 Really good stuff – thanks so much.
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    • EverydayMaven says

      I know John – even though we have the A/C window units for the bedrooms, it’s unbearable being in the kitchen on warm days because it just takes hours to cool off!

    • EverydayMaven says

      Luckily, it doesn’t get all that hot here but (confession) we do have portable A/C units for our bedrooms 😉

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