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Lemon-Herb Roasted Chicken
Lemon-Herb Roasted Chicken

Lemon-Herb Roasted Chicken

1 Review(s)
Cook Minutes 1 Hr 5 Min
Prep : 10 Min Cook: 55 Min
Enjoy a showstopping roasted chicken with bright, fresh flavours. Just follow our simple steps to learn how to make this delicious Lemon-Herb Roasted Chicken to share with your family and friends.
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7 Servings
Original recipe yields 7 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
7 bone-in chicken breasts (4-1/4 lb./1.9 kg)
2 lemons, divided
1/2 cup Kraft Roasted Red Pepper with Parmesan Dressing
2 Tbsp. chopped fresh dill
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How do I make it ?
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Step 1
Heat oven to 400°F.
Step 2
Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
Step 3
Grate enough peel from 1 lemon to measure 1 tsp. zest; squeeze juice from zested lemon. Mix lemon zest and juice with dressing and dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with dressing mixture.
Step 4
Cut remaining lemon into 8 slices; tuck under chicken breasts on baking sheet.
Step 5
Bake 50 to 55 min. or until chicken is done (165°F).
Kraft Kitchen Tips!
Special Extra
Garnish with additional dill sprigs before serving.
Healthful Habit
Drink plenty of water before meals or parties to help curb your appetite and better manage food choices and portions.
Cooking Know-How
Cooking chicken with the bones and skin makes for more flavourful and juicier chicken breasts.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 3.5 g
18 %
Cholesterol 135 mg
Sodium 250 mg
10 %
Carbohydrate 3 g
Fibre 0 g
Sugars 2 g
Protein 47 g
Vitamin A
4 %
Vitamin C
4 %
2 %
15 %
7 servings, 1/7 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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