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Baked chicken with lemon

Spruce up chicken breasts with fresh thyme and lemon – whether or not you use skin-on chicken is up to you. Orange and rosemary also work well as flavourings

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 252
  • Carbohydrates 1
  • Saturated Fat 2
  • Sugar 0.2
  • Protein 39
  • Fat 10
  • Fibre 0.3
  • Salt 0.2

Nutrition per serving

  • Calories 252
  • Carbohydrates 1
  • Saturated Fat 2
  • Sugar 0.2
  • Protein 39
  • Fat 10
  • Fibre 0.3
  • Salt 0.2

Ingredients

  • olive oil
  • 4 chicken breasts, skin on or skin off
  • 1 lemon, ½ finely sliced
  • 2-4 sprigs thyme

Method

  1. Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.

  2. Roast for 20-25 mins until the chicken is cooked through – check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.

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