Baked Chicken Breast with Herbs
Serves 3 - 4
- 1 lb organic boneless skinless chicken breasts (about 3 breasts)
- 2 sprigs fresh rosemary, chopped (remove from the stem and chop)
- 4 sprigs fresh thyme (leave 2 sprigs whole and pull the leaves off the others and chop)
- 1 tablespoon olive oil
- Juice from 1 lemon (about 1/2 cup)
- ½ cup water
Preheat oven to 350
Place chicken in a medium size glass dish. Sprinkle salt, pepper, chopped thyme and rosemary to both sides. Drizzle the olive oil over the top of the chicken
Add lemon juice, water, and remaining 2 whole sprigs of thyme to the glass dish. Place in the oven.
To keep the chicken from getting dry, open the oven every 15 minutes and spoon some of the lemon juice and water over the the top.
Bake for 45 minutes or until the chicken is 165 degrees on the inside and white in the center.