Baked Lemon Herb Chicken

1.Preheat the oven to 400°F (200°C). Lightly grease a baking dish with 1 tablespoon of olive oil.

2.Pat the chicken breasts dry with paper towels. Place them in the prepared baking dish in a single layer.

3.In a small bowl, combine the remaining 1 tablespoon olive oil, zest of 1 lemon, juice of both lemons, dried oregano, dried thyme, garlic powder, black pepper, and salt (if using). Mix well to form a marinade.

4.Pour the marinade evenly over the chicken breasts, turning them to coat thoroughly. Pour the low-sodium chicken broth around (not over) the chicken in the baking dish to keep it moist during baking.

5.Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and lightly golden on top.

6.Transfer the chicken breasts to serving plates. Spoon some of the pan juices over each piece. Garnish with chopped fresh parsley and, if desired, a sprinkle of fresh rosemary.

7.Serve immediately, accompanied by steamed vegetables or a side of your choice.