This Paleo Lemon Roasted Breast Chicken recipe make with olive oil instead of butter and it's also very juicy, tender, easy to make, and full of flavor from the lemon and rosemary.
Preheat oven to 400 degrees and grease a baking sheet (I actually used a parchment paper because it is easier to clean up)
In a small bowl, whisk together olive oil, chicken broth, lemon juice, honey, garlic, Italian seasoning, salt, and pepper.
Place the chicken on the prepared baking sheet.
Pour sauce over chicken. Bake for about 20-25 minutes. It will depend on the thickness of the breast chicken.
Every 5-10 minutes, remove the baking sheet from the oven and spoon the sauce from the pan over the chicken. To make sure your chicken is cooked through, use a cooking thermometer to measure the temperature in the thickest part of the breast. It should be between 160-170°F.
Before serving, garnish with fresh rosemary and lemon slices.
Chicken, dinner, gluten-free, Keto, low-carb, paleo, whole30
Nutrition InformationAmount per serving (1/4) — Calories: 263, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 71mg, Carbohydrates: 6g, Sugar: 5g, Protein: 26g
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
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