Steps
1. Preheat the oven to 375°F (190°C).
2. Season the chicken breast with salt, pepper, and half of the minced garlic. Squeeze the juice of half a lemon over the chicken and let it marinate for 15 minutes.
3. In a saucepan, heat the olive oil over medium heat. Add the remaining minced garlic, dried thyme, and dried rosemary. Sauté for 1-2 minutes until fragrant.
4. Add the rice to the saucepan and stir to coat it with the herb-infused oil. Toast the rice for 2-3 minutes.
5. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
6. While the rice is cooking, heat a skillet over medium-high heat. Add the marinated chicken breast and sear for 2-3 minutes on each side until golden brown.
7. Transfer the chicken to a baking dish and squeeze the juice of the remaining half lemon over it. Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through.
8. Serve the lemon herb chicken over a bed of the fragrant rice and garnish with fresh herbs, if desired.