Roasted Chicken Breasts with Meyer Lemon and Italian Herbs

This is quick and easy. The chicken is fragrant and juicy. A good way to use those chicken breasts on sale. Use roasted bones and skin for Roz’s Jewish Chicken Soup  ; perfect to make broth for Minestrone Soup on a rainy day.

5 bone-in chicken breasts with skin attached
Olive oil, about 3 Tb
5  garlic cloves, chopped
2 sprigs fresh rosemary, chopped
2 Tb fresh thyme, minced
About 1 Tb each dried oregano and thyme
About 1 tsp chili flakes
Sea salt and pepper
Fresh basil leaves
2 lemons: ½  sliced and 1 ½  juiced and zest grated

Preheat oven to 450′

Oil a large roasting pan

Salt underside of breasts. Place breasts in pan, skin side up

Stuff garlic, rosemary, fresh thyme and a lemon slice under each breast skin

Sprinkle dried herbs, chili flakes, salt and pepper over breasts

Sprinkle olive oil over breasts

Roast in 450’ oven for 50 minutes

Squeeze lemon juice over cooked chicken. Garnish with fresh basil and Meyer lemon zest.

Roast Chicken

The fresh herbs and lemon give the chicken a wonderful flavor and keep it moist. Baking it breast side down allows the juices to moisten the breast meat. I do the same for turkey.


1 chicken

salt and pepper

Garlic infused olive oil

fresh herbs: 3 sprigs rosemary, 5 sprigs thyme, 10 cilantro, 3 sage. Use dried thyme if you don’t have fresh.

1 stalk celery, 1 green onion, and 5 garlic cloves coarsely chopped

1 lemon split in half

chicken stuffed with herbs and lemon. Garlic is pushed under the breast skin


Remove giblets and excess fat from cavity flaps, rinse and dry chicken.

Place chicken on a large plate. Salt inside and out.Return to the refrigerator for an hour or more.

Oil roasting pan and place chicken in breast side up.

Stuff breast cavity with fresh herbs and vegetables, lemon, salt and pepper.

Tuck a few cloves of garlic, cut in thirds, under the breast skin. Smear garlic oil on top with your fingers, sprinkle with salt and pepper.

breast side down

Close flaps of skin over cavity and flip chicken breast down and oil and season the back.

Close flaps of skin over cavity and flip chicken breast down and oil and season the back. Roast at high heat (490 degrees) for 15 minutes, then reduce to 375 degrees for an hour, more or less depending on the size of the chicken.

You can bake a whole eggplant, potatoes, yams and/or a butternut squash alongside the chicken. Place them on foil to avoid getting their juices onto the roasting pan (especially the yams!)