How to make juicy Tuscan roasted lemon chicken breasts on a sheet pan, with roasted lemons and fresh rosemary.
Here’s the truth — plain chicken breasts are usually not my favorite part of the bird. I much prefer cooking the thighs, because they’re flavorful and juicy no matter how you cook ’em.
But when I do get the urge to cook chicken breasts for their family-pleasing convenience, this Tuscan roasted lemon chicken is the recipe and method I turn to again and again.
What’s the secret to juicy chicken?
It’s in the Top Five list of age-old questions. We all want the answer to that one, along with:
- What’s the secret to erasing wrinkles?
- What’s the secret to inner peace?
- What’s the secret to sweet-smelling doggie breath?
I know I’ve only listed four of the top five. I’ll let you imagine what the other one is.
I doubt I’ll be eligible for a Nobel prize, but I have good news — I know the answer to the very first question. Hurray!
The secret to juicy Tuscan chicken is:
(Insert long drumroll here):
Don’t overcook it.
That’s it! Well, almost. The other things are:
- Cook chicken with skin (and bones, preferably) attached
- Season it well with salt in advance of cooking.
I’m happy to share this four ingredient recipe for juicy chicken.
It’s such a simple method you might cook chicken like this forever until the end of time. But I hope you don’t, really, since there are probably other great ways to cook chicken.
I use skin-on, boneless breasts here (sometimes my offspring make annoying whining sounds whenever they find those dark, mysterious bits close to the bone). Fresh rosemary and lemon add that simple Tuscan-style touch that every eater in the house seems to love.
The chicken turns out juicy and delicious every time.
And don’t ignore the roasted lemons — they get all caramelized and sweet, and when you squeeze them over the chicken you get a delicious natural pan sauce.
Looking for other quick, delicious ways to cook chicken? How about:
Buttermilk Chicken Breasts with Cannellini and Fresh Fennel Salad
Braised Chicken Vino Bianco with Fettuccine
tuscan roasted lemon chicken with rosemary
Prep
Cook
Total
Yield 4 servings
Serve the chicken on a platter over arugula or other baby greens.
Ingredients
- 4 skin-on boneless chicken breasts, about 6 ounces each
- 1 ½ teaspoons kosher salt
- 2 lemons, cut in half
- A few sprigs rosemary
Instructions
- Put the chicken breasts on a rimmed baking sheet – I use a 13 x 9 inch quarter sheet pan - and drizzle with some olive oil. Turn the chicken over to coat on both sides with the oil.
- Season the chicken on both sides with the salt. Let the chicken sit at room temperature 15 minutes, skin-side up. Strip the rosemary leaves from their branches and chop finely; scatter over the top of the breasts and rub into the skin. Arrange the lemon halves flesh side down around the chicken.
- Meanwhile, heat the oven to 400 degrees.
- Roast chicken 12 minutes; baste with some of the pan juices. Crank up the oven temperature to 475 degrees and roast and additional 15 minutes, until the skin is golden brown and the pan juices are bubbling and dark brown. If your breasts are larger than 6 ounces they might need a few minutes more. Don’t overcook! (please).
- Let the chicken rest about 5 minutes. Transfer to a serving plate and squeeze the lemons over the chicken (one half per breast). Add a teaspoon of water to the baking sheet if necessary and scrape up the pan juices. Pour over the chicken and serve.
Notes
If you don't have kosher salt, reduce the amount by half, to 3/4 teaspoon fine salt.
Courses main course/chicken
Cuisine italian
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
As the recipe developer, photographer and publisher of Familystyle Food, I share recipes and tips for making easy seasonal meals that are healthy and flavorful. Learn more about me here.
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Janice E says
Yum! If you used bone in breasts, would cooking time need to be adjusted? Love these flavors!
Karen says
Great question Janice! Yes, for sure adjust the time for bone-in breasts – 20 minutes at 400 degrees and another 15 at 475.
CHRISTY VOGL says
Karen, this looks delicious, what a great simple recipe, I am always looking for different ways to cook chicken.
Karen says
Thanks Christy – hope you like 😉
lori @ thehealthminded.com says
We love rosemary at our house and this looks great. Rosemary is chock full of health benefits. Your pics are lovely and so appetizing. I appreciate recipes with few ingredients, too. Will try it this week. Thanks!
laura (Tutti dolci) says
There’s nothing better than rosemary and lemon with chicken. I love that you finish the dish with the roasted lemons… mouth-watering!
Adri says
Karen,
What a gorgeous post! The second picture, in particular, is stunning. Nice work, amica. Oh, and did I mention the recipe… my husband says I must try this.
Thanks!
Karen says
Can’t wait to hear what your better half thinks of it. You certainly must have trained his palate very well 🙂
Buon appetito Adri!
Marta @ What should I eat for breakfast today says
hahahaha, tahnk you for sharing. I’ll never overcook my chicken again 🙂
Karen says
You’re welcome!
Amy schleider says
Last Night’s Dinner: Karen’s juicy Rosemary Chicken with Roasted Lemon. You’re so right, very juicy and so glad I bumped into you on Food 52. Love that sight. Then I learned you live nearby in STL. I live in COMO – home of the Missouri Tigers. I’m always happy to find internet neighbors and real life nearby foodies. Anyway, just wanted to let you know, hubz loved your chicken and its juiciness, flavor even though because of his diet he peeled away the delicious skin. (I didn’t) :”) Success!!!!! So…. thank you for sharing and because of the simplicity of this meal it will always be in my noggin. YAY for a memory bank meal. Have a super day.
Amy
Karen says
Amy – that is fantastic! Thanks for your comment (I do love to hear how things turn out in the kitchen), and wonderful you’re in COMO. It’s a great town, isn’t it? I hope you got to enjoy your hubby’s chicken skin 🙂
Stephanie says
Would it totally ruin the recipe if I used boneless/skinless breasts? That’s what I have in the freezer now. Do you need to adjust the timing at all, etc?
Karen says
Hi Stephanie – No, not all. I suggest you make sure the breasts have a good coating of olive oil. Skip the 475 degree oven blast; instead roast at 425 until they’re done, about 20 minutes or so.
Melissa says
How long would you cook just 2 skin-on chicken breasts? Same time as above?
Karen says
Hi Melissa – yes, same time for two.
thejoyofcolor says
It looks great and its so easy , i’m for sure going to try it with my own grown Rosemary
thanks
Victoria says
Wow! My sister recommended this recipe and it is so easy and delicious! I am definitely saving and will use for years to come! Thanks!
Rebby says
I used drumsticks with this. Didnt change a thing and it turned out perfect…and delicious!
Sandy says
This looks delicious. Can I use sea salt?
Ally says
I know this comment is almost a year late, but I need to say it. This is now my go-to way to make chicken! The taste is just impeccable and the breast stays so juicy… Everyone complimented my cooking. Thank you!!
Karen says
Ally – oh, I’m so glad to know that! Thank you, and I hope you continue to enjoy the chicken. My family still likes it (and I repeat it often 🙂
Mom O 8 says
Could this be done in a crockpot?
Karen says
Hi! I’m going to try your recipe with turkey cutlets! Yum!
Lisa Murray says
This has become a go-to family favorite recipe, thank you so much.
Karen says
I’m so happy to hear that, Lisa! Thanks for sharing.
Amy says
I’ve been looking for a simple chicken recipe to make for me and my husband. This looks like a very romantic meal. Rosemary is one of my favorite herb to cook with. Thanks for the recipe.
Karen says
Thanks Amy! My husband is not a fan of chicken breasts (he prefers the dark meat), but even he likes them prepared this way. Hope you both enjoy! Rosemary is a favorite of mine 😉