Juicy Roasted Chicken Breast

I pulled this recipe together on a Tuesday night when I had nothing but chicken breasts and a spice drawer I'd been ignoring for months. The smell of garlic and rosemary hitting the hot oven reminded me why simple cooking is often the best cooking. No fuss, no exotic ingredients, just real flavor that fills the kitchen and makes everyone ask what's for dinner.

The first time I made this for friends, I served it with nothing but roasted potatoes and a green salad. One of them scraped the pan for the last bits of seasoning and asked if I'd trained as a chef. I hadn't, but that compliment stuck with me longer than it probably should have.

Ingredients

• Boneless, skinless chicken breasts: Look for breasts that are similar in size so they cook evenly, and if one is thicker, pound it gently with your palm or a pan.
• Olive oil: This helps the spices stick and keeps the surface from drying out under high heat.
• Kosher salt: Coarse salt seasons better than table salt because it distributes more evenly and doesn't clump in the oil.
• Black pepper: Freshly cracked pepper has more bite, but pre-ground works just fine if that's what you have.
• Garlic powder: It toasts beautifully in the oven and won't burn the way fresh garlic sometimes does at high temperatures.
• Dried thyme and rosemary: These two herbs smell like a Sunday roast and bring warmth without overpowering the chicken.
• Paprika: Adds a subtle sweetness and helps the chicken turn that gorgeous golden color.
• Lemon zest: A little brightness that cuts through the richness and makes every bite feel lighter.
• Fresh parsley and lemon wedges: Optional, but they make the plate look alive and give you something fresh to squeeze over the top.

Instructions

Preheat and Prep Your Tray:

Turn your oven to 220°C and let it get fully hot while you line a baking tray with parchment. A hot oven is the secret to getting that golden crust without drying out the inside.

Dry the Chicken:

Use paper towels to pat each breast completely dry. Any moisture will steam instead of roast, and you'll miss out on the crispy, caramelized edges.

Mix the Seasoning:

Combine olive oil, salt, pepper, garlic powder, thyme, rosemary, paprika, and lemon zest in a small bowl. Stir it with a spoon until it looks like a fragrant paste.

Coat the Chicken:

Brush or rub the seasoning all over both sides of each breast, pressing gently so it sticks. Don't be shy, every bit of surface should be covered.

Roast Until Golden:

Slide the tray into the oven and roast for 20 to 25 minutes, checking with a meat thermometer for 74°C at the thickest part. The juices should run clear, not pink.

Rest Before Slicing:

Pull the tray out and let the chicken sit for five minutes. This lets the juices settle back into the meat instead of running all over your cutting board.

Garnish and Serve:

Sprinkle chopped parsley over the top and serve with lemon wedges on the side. A quick squeeze of lemon right before eating makes everything taste brighter.

Save

There was a night last winter when I made this and served it with mashed potatoes and green beans. My neighbor stopped by, ate a plate standing up in the kitchen, and said it reminded her of her mother's Sunday dinners. That's when I realized this recipe wasn't just easy, it was the kind of food that makes people feel at home.

How to Keep It Moist

Chicken breasts have a reputation for drying out, but that's usually because they're overcooked or cooked from cold. Letting them sit at room temperature for fifteen minutes before roasting helps them cook more evenly. If you want to go the extra mile, brine them in salted water for thirty minutes, rinse, and pat dry before seasoning.

What to Serve It With

This chicken is a blank canvas for sides. I've paired it with roasted sweet potatoes, steamed broccoli, buttery rice, and even just a pile of mixed greens with vinaigrette. It's hearty enough to stand alone but mild enough to let other flavors shine.

Make It Your Own

Once you've made this a few times, you'll start swapping spices based on what you're craving. Cumin and coriander give it a warm, earthy vibe. Smoked paprika adds depth. Fresh herbs instead of dried will make it taste like spring.

• Try adding a drizzle of honey mixed into the olive oil for a hint of sweetness.
• Swap lemon zest for lime or orange zest depending on the mood.
• If you like heat, add a pinch of cayenne or red pepper flakes to the spice mix.

Save

This recipe has become my go-to whenever I need something reliable, something that tastes like I care without requiring me to think too hard. It's the kind of meal that reminds you good food doesn't have to be complicated.

Your Questions Answered

→ What is the best internal temperature for roasting chicken breasts?

The chicken is perfectly cooked when it reaches an internal temperature of 74°C (165°F), ensuring it’s safe and juicy.

→ Can I substitute fresh herbs for dried herbs?

Yes, use fresh herbs at triple the amount of dried to maintain the intended flavor intensity.

→ How can I make the chicken breasts more moist?

Brining the chicken breasts in salted water for 30 minutes before cooking helps retain moisture during roasting.

→ What sides pair well with this roasted chicken breast?

Roasted vegetables, mashed potatoes, or a light salad complement the flavors and balance the meal.

→ Is there a recommended way to season the chicken evenly?

Mix the olive oil, spices, and lemon zest into a paste and brush or rub it evenly on both sides of the chicken breasts before roasting.