Herb Roasted Chicken

Name: Herb Roasted Chicken Breasts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (7 oz) boneless, skinless chicken breasts; 2 tsp olive oil; 1 tsp freshly minced thyme or rosemary; ½ tsp salt; ¼ tsp ground black pepper

These herb roasted chicken breasts are a quick, versatile meal-prep protein that cooks in about 20 minutes and works equally well on salads, in sandwiches, or alongside pasta.

🥗Gluten-Free 🏷️Herb roasted chicken 🏷️Meal prep 🏷️Chicken breast 🏷️Thyme 🏷️Rosemary

Total

30 min

Servings

2

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (7 oz) boneless, skinless chicken breasts
2 tsp olive oil
1 tsp freshly minced thyme or rosemary
½ tsp salt
¼ tsp ground black pepper

5 Ingredients

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Instructions

1
Pat chicken dry, drizzle with 2 tsp olive oil, and sprinkle evenly with ½ tsp salt, ¼ tsp ground black pepper, and 1 tsp freshly minced thyme or rosemary. Arrange chicken on Suvie roasting rack set inside a Suvie pan. Insert pan into the bottom of your Suvie, input settings, and cook now or schedule.
2
Set Suvie Cook Settings: Bottom Zone: Roast at 400° for 25 minutes. Top Zone: None
3
Remove chicken from Suvie and transfer to a cutting board and allow to rest for 5 minutes before slicing against the grain, dividing between plates, and serving. The chicken should have an internal temp of at least 155˚F before resting. The temperature should continue to rise to the USDA recommended 165˚F.

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Tips & Notes

Pro tips

Pat chicken breasts dry before roasting to promote browning and crispy edges.
Pound chicken to even thickness (about ¾ inch) so it cooks uniformly and stays moist.
Don't skip the rest—let roasted chicken rest 3–5 minutes before slicing to retain juices.
For extra flavor, rub herb mixture under and over the skin side, and let sit 15 minutes before roasting.

Substitutions

Olive oil → avocado oil or butter (neutral flavor, similar cooking properties)
Fresh thyme/rosemary → ½ tsp dried herbs (half the amount of fresh)
Boneless skinless breasts → bone-in breasts (add 5–10 minutes cooking time)

Storage & make-ahead

Cool completely, then refrigerate in an airtight container up to 4 days; freeze up to 3 months. Reheat gently at 350°F until warmed through, or serve cold.