Lemon Herb Roasted Chicken Breasts

2 skin on, bone in, split chicken breasts
1/4 cup fresh lemon juice
1 tablespoon plus 2 teaspoons vegetable oil, divided
2 (3-inch) sprigs fresh rosemary, needles cut in 1/4-inch pieces
1 tablespoon fresh thyme leaves
1 garlic clove, minced
1/2 teaspoon Kosher salt 
1/4 teaspoon freshly ground pepper
8 lemon slices

Place chicken breasts in a 1 gallon zip-top bag. Pull back skin from top of breast. Sprinkle rosemary over meat of breast and lay 3 lemon slices on each breast.  Pull skin over lemon slices. Mix lemon juice, vegetable oil, garlic, salt and pepper in a small mason jar and shake to combine. Pour marinade over chicken Remove air and seal bag. Refrigerate 6 to 12 hours; turning chicken over half way through. 

Preheat oven to 400ºF. Remove chicken from zip-top bag and place on a rimmed baking sheet bone side down.  Bake 45 minutes or until a thermometer registers 165ºF. Remove from oven and let rest for 10 minutes to redistribute juices. Makes 2 large chicken breasts. Enjoy Friends!