Lemon Chicken

I am not a food blogger. And my pictures of food aren’t the best. BUT-sometimes I can whip up something impressive. And easy.

Due to some personal changes in our lives (more to come later) I’ve decided to officially resign from my job and become a stay at home dog mom human (and dog) mom. I’ve really been enjoying the time I get to spend with our daughter, and, of course, Kermit. Now that I have more time at home, I’ve had the chance to spend more time in the kitchen and (slowly) grow my confidence with improvising dinners and “using what you have.” One of my go-to dinners that is super easy for a week night, but also impressive for when you have guests over is lemon chicken. You really can put as much or as little effort into this as you want, and it is still delicious every time. Here is the recipe:



2-3 chicken breasts

4-5 lemons

herbes de Provence

fresh rosemary

olive oil



  1. Thinly slice 4 lemons and cover the bottom of your pan; I use a large CorningWare dish. (May need more or less lemons to cover the bottom of your pan.)
  2. Pour olive oil into a bowl large enough to fit your chicken breasts. I didn’t measure, I just poured enough that I knew I could cover each breast.
  3. Add garlic and herbes de Provence, mix. This is where I kind of get nervous if there is no exact measurement. But when you cook it’s all about the flavor that you want, and I’ve been getting better at just eyeballing it. I added about a tablespoon and a half of garlic (I like garlic) and several teaspoons of the herbes de Provence. You can also add salt and pepper to taste.
  4. Dunk in each chicken breast individually until it’s covered with the mixture. Place breasts on top of the lemons in the pan, and then pour on the rest of the mixture. You can probably also marinate the chicken in this mixture overnight, but I didn’t think that far ahead.
  5. Slice your last lemon and place on top of the chicken. Sprinkle rosemary needles over the chicken. Add in a few full sprigs of rosemary just for looks.
  6. Cook at 375 degrees for about 50 minutes. I always check my fattest piece of chicken to make sure it’s cooked all the way through.

I had time to make this a bit fancier today-we had actual lemons, and I was able to find fresh rosemary. If I were having guests over I’d try to do this because it’s delicious and impressive. Presentation is everything and fresh lemons and rosemary really go a long way.

HOWEVER if it’s 5:30 on a Tuesday, your baby has pooped in the car seat, your dog won’t stop barking at the stray cats your neighbor insists on feeding, your spouse is running late, you haven’t gone grocery shopping in over a week and you need to get something on the table quick, you can easily modify this. (FWIW if this were me, I’d just order a pizza.)

Rub chicken breasts with salt and pepper, put breasts in pan. Drizzle with olive oil. Sprinkle with lemon juice (the kind from a bottle) and dried rosemary needles. Cook in oven at 375 for about 50 minutes. Super easy, barely any prep, still delicious, and you’ve made a real meal.

I like to pair it with a side from Trader Joe’s, their asparagus risotto has been one of our recent faves. This also goes well with a nice, buttery, Chardonnay.

I love being able to really take time to spend in the kitchen and I hope that I can make memories cooking with my daughter as she gets older. I hope you like this easy lemon chicken! What are your go-to recipes?

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