Oven Roasted Lemon and Thyme Chicken Breasts

Cast Iron Oven-Roasted Lemon and Thyme Chicken Breasts are a simple yet mouthwatering weeknight dinner. This one pan meal is flavored with the bright notes of lemon and earthy hints of thyme.

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Key Ingredients

• lemon
• thyme
• olive oil
• boneless, skin on chicken

Necessary Equipment

• chef’s knife
• cutting board
• 12 inch cast iron skillet

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Mise en Place and Cooking Instructions 

Author’s Note: exact measurements and detailed instructions are in the recipe card at the bottom of the post.

Let’s start by heading over to the chopping block and doing some prep work for dinner tonight. Sound good? Let’s begin! 

Step 1: Get the boneless chicken breasts out of the refrigerator and allow them to come up to room temperature before cooking. Let the chicken rest on the counter for 15-20 minutes. 

Placing cold chicken in a hot oven will cause the meat to seize up — which results in a dry, tough piece of protein, so it’s really important to allow the chicken to come up to room temperature before cooking it. 

Step 2: Next, using a sharp knife, cut the onion in half and then into slices. Slice the lemon into rounds. Set the onion and lemon aside for later. 

Step 3: Mince the garlic into a fine paste using your knife or a garlic press, and combine the garlic with the fresh thyme.

Step 4: Combine the olive oil and herb mixture. 

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How to Make Oven Roasted Lemon and Thyme Chicken Breasts

Step 1: Preheat the oven to 400°F.

Step 2: Place the onion and lemon slices in a cold 12 inch cast iron skillet. 

Step 3: Place the chicken breasts into the skillet on top of the onions and lemons. Pat the chicken dry with a paper towel, which will allow the chicken to develop a brown and crispy exterior. 

Step 4: Season the chicken with kosher salt and freshly ground black pepper. Brush the chicken breasts with the olive oil and herb mixture — on all sides of the chicken. 

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Step 5: Place the chicken in the oven and cook for 25-35 minutes, or until the chicken reaches an internal temperature of 165°F. 

Step 6: Once the chicken is fully cooked, squeeze some lemon juice over the top and let the chicken rest for 10 minutes. 

Step 7: Serve the chicken hot with the pan juices and the roasted lemon and onion. 

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Q & A Section

Can I substitute chicken thighs for this recipe?

Yes, chicken thighs would be a wonderful substitute in this Oven Roasted Lemon and Thyme Chicken recipe. In fact, I have also subbed chicken thighs for this. You could use any type of chicken you have on hand — boneless, skinless, bone in, skin on, chicken thighs, or chicken breasts.

You could also butterfly a whole chicken for this recipe as well. 

What internal temperature should the chicken reach before serving? 

All poultry should reach an internal temperature of 165°F before serving and eating. You can buy a meat thermometer here.

Could I use other herbs besides thyme? 

Yes! You could use rosemary or oregano for the thyme.

Did You Make Oven Roasted Lemon and Thyme Chicken Breasts?

Let me know how much you loved it by leaving a rating or comment down below. Share a picture of this recipe on Facebook or Instagram with #servingupspice! 

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