Baked Lemon-Herb Chicken

On a recent trip, my sister and I went to dinner at The Cheesecake Factory and I fell in love with their Lemon-Herb Roasted Chicken, which is half a roasted chicken served with mashed potatoes and carrots, and absolutely swimming in butter sauce (not to mention, drowning in calories.) Tonight I put together a baked lemon, herb, and garlic chicken recipe that is almost as good (maybe better, depending on my mood) not to mention a little bit lighter (if you can call this quantity of butter “light.”)



  • 2 boneless, skinless chicken breasts
  • 4 tablespoons butter, melted
  • 1/2 Lemon
  • 1 garlic clove, minced
  • Herbs – oregano, basil, thyme, rosemary, sage, etc to taste
  • Salt
  • pepper



  • Preheat oven to 325 degrees F
  • In a small bowl, mix garlic, herbs, and melted butter, then brush about half over chicken
  • Place chicken in a lightly greased (or oiled) baking dish
  • Bake at 325 degrees F for 30 minutes. Turn over and baste with remaining sauce
  • Bake at 325 F for another 30 minutes


Serve with rice or mashed potatoes. Tip – if serving with rice, pour some leftover sauce over the rice.

277/365 - Baked Lemon-Herb Chicken


And yes, I do actually have a Le Creuset baking dish that is perfectly sized for just one piece of chicken. It’s very convenient when making meals for 1-2 people or just a few leftovers. 

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