Chicken Breasts With Herb Basting Sauce350 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.” - by CHRISTYJ
Original recipe yields 4 servings
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
- Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
- 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.
Amount Per Serving (4 total)
- 391 cal
- 21.9 g
- 1.1 g
- < 1%
Based on a 2,000 calorie diet
Reviews (350)Rate This Recipe
"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..." See more my spice rack and everytime the end product is wonderful. It works equally well with bonelss skinless breasts."
"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 ..." See moreand 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."
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