One Pan Lemon Herb Chicken
One Pan Lemon Herb Chicken is a easy Mediterranean recipe that serves 2. 350 calories per serving. Recipe by OrsaraRecipes on YouTube.
Prep: 22 min | Cook: 31 min | Total: 1 hr 3 min
Cost: $7.33 total, $3.66 per serving
Ingredients
- 2 pieces Chicken Breast (skinless, boneless, about 250 g each)
- 1 tsp Salt (kosher or sea salt)
- 0.5 tsp Black Pepper (freshly ground)
- 2 tbsp Olive Oil (extra‑virgin, for searing and herb coating)
- 2 cloves Garlic (minced)
- 1 tsp Fresh Thyme (leaves only, finely chopped)
- 1 tsp Fresh Rosemary (leaves only, finely chopped)
- 2 tbsp Fresh Parsley (chopped)
- 2 tbsp Fresh Basil (chopped)
- 1 whole Lemon (zested and juiced; thin slices for topping)
- 0.5 cup Chicken Stock (low‑sodium, store‑bought or homemade)
Instructions
Preheat Oven
Set the oven to 375°F (190°C) and let it preheat while you prepare the chicken.
Time: PT10M
Temperature: 375°F
Prepare Herbs and Garlic
On a cutting board, finely chop the basil, rosemary, thyme, and parsley. Mince the garlic cloves.
Time: PT5M
Season the Chicken
Pat the chicken breasts dry with paper towels. Sprinkle both sides with 1 tsp salt and ½ tsp black pepper.
Time: PT2M
Make Herb‑Oil Coating
In a mixing bowl, combine 2 tbsp olive oil, the chopped herbs, minced garlic, the zest of the lemon, and the juice of half the lemon. Toss the seasoned chicken in this mixture until evenly coated.
Time: PT5M
Sear the Chicken
Heat the skillet over medium‑high heat. Add a thin drizzle of oil, then place the chicken breasts in the pan. Sear for about 1 minute per side, just until a golden crust forms.
Time: PT4M
Temperature: medium‑high
Add Stock and Lemon Slices
Transfer the seared chicken to the oven‑safe baking dish. Pour ½ cup chicken stock around the chicken and lay two thin lemon slices on each breast.
Time: PT2M
Bake
Place the dish in the preheated oven and bake for 25 minutes, or until the internal temperature reaches 165°F (74°C).
Time: PT25M
Temperature: 375°F
Rest and Serve
Remove the chicken from the oven, let it rest for 5 minutes, then serve with the pan juices, extra lemon wedges, and a side of pasta or salad.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 35 g
- Carbohydrates
- 5 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Gluten-Free, Low-Carb, High-Protein, Nut-Free
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs, Turkey Breast
- Instead of Salt: Sea Salt, Table Salt
- Instead of Black Pepper: White Pepper, Ground Pepper
- Instead of Olive Oil: Canola Oil, Vegetable Oil
- Instead of Garlic: Garlic Powder (1/4 tsp)
- Instead of Fresh Thyme: Dried Thyme (1/4 tsp)
- Instead of Fresh Rosemary: Dried Rosemary (1/4 tsp)
- Instead of Fresh Parsley: Cilantro, Dried Parsley (1 tsp)
- Instead of Fresh Basil: Thai Basil, Oregano
- Instead of Lemon: Lime, Citron
- Instead of Chicken Stock: Vegetable Stock, Water with a pinch of salt
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Skillet
- Oven‑Safe Baking Dish
- Tongs
- Oven
Critical Steps — Do Not Skip
- Preheat oven to 375°F (190°C).
- Chop fresh herbs and mince garlic.
- Season chicken evenly with salt and pepper.
- Coat chicken with herb‑oil mixture.
- Sear chicken briefly to develop a golden crust.
- Add chicken stock and lemon slices before baking.
- Bake until internal temperature reaches 165°F (74°C).
Chef Tips from the Video
- Pat the chicken completely dry before seasoning for optimal browning.
- Use a cast‑iron skillet for a superior sear and even heat distribution.
- Add a splash of white wine to the pan after searing for an extra layer of flavor before baking.
- Let the chicken rest uncovered; covering traps steam and can make the crust soggy.
Troubleshooting
Chicken turns out dry.
Do not over‑bake; use a meat thermometer and remove the chicken at 165°F. Adding the stock and covering the dish loosely with foil during the last 10 minutes helps retain moisture.
Herb mixture slides off the chicken.
Pat the chicken dry before coating and add a little extra olive oil to the herb mixture so it adheres better.
The skin (if using bone‑in) does not crisp.
Increase the searing time to 2 minutes per side and finish with a brief broil (2‑3 minutes) after baking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken in the herb‑oil mixture for up to 4 hours refrigerated for deeper flavor.
- Prepare the chopped herbs and store them in a sealed container for up to 24 hours.
- Reheat leftovers in a 350°F oven for 10‑12 minutes or until warmed through.
Frequently Asked Questions
What is the cultural significance and history of Herb and Lemon Chicken in Mediterranean cuisine?
Herb and Lemon Chicken reflects the Mediterranean love for fresh herbs, citrus, and simple preparation. Historically, lemon and aromatic herbs were used to preserve and flavor poultry in coastal regions of Italy, Greece, and Southern France, creating a light yet flavorful dish that embodies the sunny, garden‑rich palate of the area.
What are the traditional regional variations of Herb and Lemon Chicken in Mediterranean cooking?
In Italy, the dish often includes oregano and a splash of white wine; in Greece, it may feature oregano, oregano, and a drizzle of olive oil with capers; in Provence, French versions add Herbes de Provence and sometimes olives. Each region swaps the herb blend to match local flora while keeping lemon as the bright accent.
How is Herb and Lemon Chicken traditionally served in Mediterranean households?
It is typically served hot, sliced, and accompanied by a side of pasta tossed in olive oil and lemon, roasted potatoes, or a simple mixed green salad dressed with lemon vinaigrette. A glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, is often paired with the meal.
During which celebrations or occasions is Herb and Lemon Chicken commonly prepared in Mediterranean cultures?
The dish is popular for family gatherings, summer barbecues, and festive Sunday lunches because it showcases fresh garden herbs and seasonal lemons. It is also a go‑to recipe for Easter brunches in many Italian and Greek households.
What authentic traditional ingredients are essential for Herb and Lemon Chicken versus acceptable substitutes?
Authentic ingredients include fresh thyme, rosemary, parsley, basil, garlic, lemon zest, and high‑quality olive oil. Acceptable substitutes are dried herb blends (using one‑quarter the amount), lemon juice in place of zest, or a neutral oil like canola if olive oil is unavailable.
What other Mediterranean dishes pair well with Herb and Lemon Chicken?
Pair it with lemon‑garlic pasta, grilled vegetables such as zucchini and eggplant, a classic Greek salad, or a side of couscous flavored with pine nuts and raisins. A light white wine or sparkling water with lemon complements the flavors beautifully.
What makes Herb and Lemon Chicken special or unique in Mediterranean cuisine?
The combination of bright lemon acidity with a bouquet of fresh herbs creates a balanced flavor profile that is both aromatic and refreshing. The quick sear followed by a gentle bake preserves juiciness while allowing the herbs to infuse the meat, a hallmark of Mediterranean cooking simplicity.
What are the most common mistakes to avoid when making Herb and Lemon Chicken at home?
Common errors include over‑cooking the chicken, not preheating the oven, and using wet chicken which prevents a good sear. Also, adding too much stock can dilute the herb flavor; stick to the recommended ½ cup.
Why does this Herb and Lemon Chicken recipe sear the chicken before baking instead of baking raw?
Searing creates a Maillard crust that adds flavor and texture, while the subsequent bake finishes cooking gently and keeps the meat juicy. Skipping the sear would result in a pale, less flavorful chicken.
What does the YouTube channel OrsaraRecipes specialize in?
The YouTube channel OrsaraRecipes focuses on simple, garden‑inspired home cooking, highlighting fresh herbs, seasonal produce, and approachable techniques for everyday meals. The host often shares personal stories from their garden while demonstrating clear, step‑by‑step recipes.
Last updated: August 31, 2026
