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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!

NOTES:

  • 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.

Yields 6

Spice Roasted Chicken Breasts with Lemon Slices

6 Points Plus Per Serving -- Serves 6 (see NOTES)

5 minPrep Time

55 minCook Time

1 hrTotal Time

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Ingredients

  • 1 1/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 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

Instructions

  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!
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https://www.everydaymaven.com/lemon-chicken-breast/

Lemon Chicken Breast Recipe from www.everydaymaven.com

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Reader Interactions

Comments

      • Not a seasoned cooker here, can I cook both the cabbage side and chicken at the same time? Both go in the oven right? The last I tried cooking two diff dishes in the oven that required the same temp one didn't cook as well....
        Reply

        • Hi Nic! For these two recipes, definitely because they both cook at 400F. However, when I have more than one tray in my oven, I find that I occasionally have to add an additional 5 to 10 minutes of cook time so just keep that in mind.
          Reply

  2. This recipe was EASY but I didn't think it would be SO DELICIOUS! My husband, and my 3 year old son devoured it. I found this recipe/website online when I was getting ready to cook. I will be coming back for more recipes. I am pregnant and don't have energy to cook like I used to but it tasted like I did! Thank you so much!
    Reply

    • Thank you so much Karina!! There is nothing better than the whole family loving the same dish. Congrats on your pregnancy. I just had my second son earlier this year (January). :)
      Reply

  3. 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?
    Reply

    • 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!
      Reply

  4. 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
    Reply

  5. 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!
    Reply

  6. 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.
    Reply

  8. 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.
    Reply

  9. 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
    Reply

  13. 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!
    Reply

    • 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!
      Reply

  14. Hi! I was wondering, could I use boneless chicken breasts? If so, are there any adjustments I need to make? Thanks!
    Reply

    • 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!
      Reply

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

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

    • 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!
      Reply

  18. What a great recipe! I love the flavours you've combine and it would become one of our favorite dinners. I hope your summer isn't too hot and unbearable without AC. Thanks for being a part of the YBR this month:)
    Reply

    • 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!
      Reply

  19. It's going to get even warmer. We don't have air conditioning either, just a lot of fans! This chicken looks incredible, and I forgot about your cabbage steaks. Thanks for the reminder. I've been meaning to make them. They looked delicious.
    Reply

    • 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!
      Reply

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

  21. 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.
    Reply

    • 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!
      Reply

  22. I had the best lemon and salt roasted chicken in Florence, and I've tried to duplicate it ever since. This looks promising--thanks Alyssa! (I could not handle life w/o AC, even if I don't need to use it, having lived with a western-facing 3rd floor bedroom I completely understand . . .)
    Reply

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

    • I think it's summer + lemons. Add in an herb and all seems right in the world.
      Reply

  25. Definitely trying this! I have some lemon slices left over from a juice cleanse and everything else is in the fridge or pantry!
    Reply

  26. We don't eat meat very often but this looks so good and easy we might just need to try it. I use these spices a lot but usually with beany and tofu-y things. Love the lemon slices, they go so juicy and almost caramelised when cooked this way. Lovely
    Reply

  27. Simple recipe, but looks very flavorful! I don't think I have tried making chicken with lemon, will save this recipe :) thanks.
    Reply

  31. Delicious! I have been using smoked paprika like crazy lately! It adds such great flavor to so many things. This looks like a yummy meal, especially with those cabbage steaks!
    Reply

  33. What a beautiful dish, Alyssa! I love the lemon slices on top, too. I'll bet they help keep the breasts nice and moist, as well. Love your summer orange nail polish! :)
    Reply

    • They do Hannah and some of the lemon juice drips into the pan juice and makes for a nice sauce!
      Reply

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