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Chicken Breasts with Herb Basting Sauce

Chicken Breasts with Herb Basting Sauce

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
CHRISTYJ

CHRISTYJ

Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 45.1 g
  • 90%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
  3. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
  4. Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
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Reviews

Arizona Desert Flower
178

Arizona Desert Flower

1/28/2004

This is probably the best basic chicken recipe I have ever tried. If you don't have all the dried spices it calls for, reach over to that spice rack and substitute! I've used all sorts of herbs from my spice rack and everytime the end product is wonderful. It works equally well with bonelss skinless breasts.

DALLIMOMMA
115

DALLIMOMMA

2/8/2004

I made this chicken this weekend and my daughter said it should be called "Kick-butt" chicken. My family loved it. I put the chicken and the sauce in a plastic bag and left it in the fridge all day and baked it that evening. I did baste it and that kept it very moist. I would recommend using chicken with skin on (even though I usually don't bake with the skin on) because the pieces with skin on seemed moister than the pieces without. I didn't have any hot sauce and it was still great. So were the leftovers. Oh, and I took the cover off the last 15 or 20 minutes and it was an appetizing golden brown color. Excellent.

RogueOnion8
98

RogueOnion8

11/7/2007

Amazing! I have made this many times and really look forward to it. I always make the following tweaks: Double the marinade, use 1 teaspoon of Aleppo pepper instead of the hot sauce, cook for 45 minutes and baste every 15 minutes and add 1 cup of chicken broth.

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