Start by lightly pounding the chicken breasts into an even thickness. This helps them cook evenly and become more tender. Place a sheet of plastic wrap over the top to keep everything tidy. If you don’t have a meat mallet, a heavy pan works just as well. Transfer the pounded chicken into a sturdy zip-top bag for marinating.
In a bowl or a large liquid measuring cup, combine the olive oil, garlic, rosemary, salt, and pepper. Whisk these together until well blended. As you whisk, the aroma of the garlic and herbs will fill the air, tantalizing your senses. Next, zest both lemons into the bowl, making sure to catch the fragrant yellow zest. Then, juice in one of the lemons, giving the marinade a fresh citrus kick.
Pour the marinade over the chicken in the zip-top bag. Seal the bag tightly, removing as much air as possible. Turn the bag gently to coat all the pieces of chicken in the marinade. Place the bag in a dish or on a plate to catch any drips, and refrigerate it. Marinate for at least one hour or up to eight hours for the best flavor.
When you’re ready to cook, take the chicken out of the refrigerator and let it sit at room temperature while you preheat the oven to 425°F (220°C). This will help the chicken cook more evenly. Meanwhile, cut the remaining lemon into wedges. These will add flavor and a nice presentation when served.
Line a 9×13-inch baking dish with parchment paper for easy cleanup. Remove the chicken from the marinade, shaking off any excess. Arrange the pieces in a single layer in the prepared dish. Scatter the lemon wedges around the chicken for extra flavor and visual appeal.
Bake the lemon chicken in the preheated oven. For small to medium breasts (about 6 to 7 ounces), bake for 14 to 16 minutes. If your breasts are medium to large (8 to 10 ounces), aim for 16 to 20 minutes. For larger breasts, expect them to bake for 20 to 25 minutes. The key is to use an instant-read thermometer to ensure they reach 165°F (73.9°C). Personally, I like to remove the chicken when it reaches about 155°F, as the temperature will continue to rise while resting.
Once done, take the chicken out of the oven and let it rest on a cutting board for at least five minutes. This resting period is essential for juicy chicken. Cover it loosely with foil to keep it warm. While resting, the flavors settle, and the chicken becomes incredibly tender.
After resting, slice the chicken if you’d like, or serve it whole with the baked lemon wedges. This finish adds a nice zing and freshness to each bite, making for an enjoyable dining experience.
Finally, enjoy your homemade Baked Lemon Chicken with your favorite sides. It pairs beautifully with steamed vegetables or a fresh salad. You’ll love how the flavors come together!
