Lemony Herb Baked Chicken

I'm going to keep this intro short and simple in honor of this recipe being the most SIMPLE. It truly doesn't get easier than this lemony herb baked chicken. I have a tendency to not follow recipes and practice 'recipe-free' cooking which makes it hard to share recipes for anything I make but I knew I had to measure this one out because a) it's delicious and b) I make it weekly and had to share it!

The key ingredients in this recipe are the lemon juice and olive oil. The other seasonings, herbs and spices are really just a bonus so if you don't have one of them in stock, don't worry! I love to bake then broil all of my proteins - it adds a nice brown/charred color and flavor from the caramelization. I hope you love this recipe as much as I do! Enjoy!


  • 1 lb chicken (about 2 boneless/sinless chicken breasts)

  • 1/4 cup olive oil

  • 2 tbsp lemon juice

  • 1 tsp honey mustard (sub Dijon mustard to make Whole30 approved)

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1 clove minced garlic or 1/4 tsp garlic powder

  • 1/4 tsp dried oregano

  • Freshly chopped basil (for topping)


  1. Mix together all ingredients (except chicken and basil) until smoothly blended in a bowl.

  2. Place chicken breasts in baking dish or resealable plastic bag.

  3. Pour liquid over chicken breasts and marinate in fridge for at least 30 minutes (and up to 8 hrs).

  4. When ready to bake, preheat oven to 450 degrees F.

  5. Bake chicken for 18-20 minutes.

  6. Switch oven setting to broil for the last 2-3 minutes until chicken is lightly browned.

  7. Serve warm and top with freshly chopped basil.

  8. Enjoy!