Easy Lemon Herbed Baked Chicken

BOY HAS LIFE BEEN BORING. My food life that is…

Between a broken refrigerator and an upset tummy, my foods have been bland, boring, and cooking just hasn’t really existed in my house. Toast, bananas, and soups have been the base of my diet this week, so as you can probably guess, I haven’t been a happy camper!

Last night, I had finally had it and stopped at the store on my way home. I wasn’t feeling too brave just yet, but I figured my stomach could definitely handle chicken and potatoes. I am a big fan of herbed chicken, so that was where I started for the evening.

When picking out seasoning blends, I always look for salt-free versions. No need for added salt when you’re adding other flavors! Another basic rule of thumb for me when it comes to seasoning, taste first before you salt! Sprouts, a local farmer’s market in Arizona which I frequently mention, is one of my favorite places to pick up spices or seasonings. While there pre-made seasoning mixes are a little pricey, they are always delicious and have a wide variety of salt-free blends available. For this simple and easy dish, I used their Lemon Pepper Seasoning Mix which is potent, flavorful, and adds the perfect bit of lemon taste and aroma.

Sweet potatoes are a go-to side for me. I tend to mix sweet potatoes and red potatoes because my husband isn’t a huge sweet potato fan, so our side last night was homemade baked mixed fries (which looked more like hash browns but had the crispy, browned tasted of homemade fries). Combined, this is the perfect easy 30 minute meal (including cooking time) which added a little flare to our otherwise boring food week! Hope you enjoy 🙂


Lemon Herbed Baked Chicken:

Seasoning blend: salt-free lemon pepper seasoning, dried basil, garlic powder, black pepper

Other ingredients: 2 large chicken breasts or 4 thin-cut breasts or cutlets, olive or canola oil spray, 1/4-1/3 cup crumbled feta cheese

For this meal, I used 2 large chicken breasts which I cut in half to have 4 thinner pieces of chicken.

Spray a small baking dish with cooking spray and lay your chicken out evenly. Season with a heavy amount of lemon-pepper seasoning and basil. Add a dusting of garlic powder and black pepper. Flip your chicken over and season the other side. Bake at 350 degrees for about 20 minutes. Once 20 minutes has past, sprinkle your feta cheese over your chicken breasts and cook for an additional 5-8 minutes. Finish the chicken off with a quick broil to lightly brown your feta cheese for about 2-3 minutes on high.

Easy Baked Potato Fries:

For our side, I used 2 small sweet potatoes and 4 small red potatoes. I cut each potato into smaller pieces, about 1/2 in thick, 3/4 in wide. You can change the size of the potatoes, or cut into simple rounds, but this may change the cooking time a bit. On a large baking sheet, I added a little olive oil spray, then spread the potatoes out evenly. I sprayed the top of the potatoes lightly then seasoned with my go-to potato seasoning blend:

  • paprika
  • ground red pepper
  • garlic powder
  • black pepper
  • pinch of red pepper flakes
  • pinch of salt to finish them off (immediately once they leave the oven)

 As I’ve said before, I never measure spices or herbs unless I’m baking, so use quantities that you enjoy. Red pepper flakes and ground red pepper can become very spicy very quickly, so use with caution until you find a spice level that works for you!

Bake your potatoes on 350 degrees for about 20-25 minutes or until golden brown. be sure to flip your potatoes about halfway through the baking process to assure both sides get golden and crisp!

Finish off your dish with whatever dipping sauces you may like or a side of extra veggies! Enjoy!

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