Herb Coated Chicken Breasts

    Herb Coated Chicken Breasts

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    Tender chicken breasts infused with a medley of herbs. Can also be made with any skinless, boneless meat.

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 tablespoon onion flakes
    • 1 clove crushed garlic
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • 1/4 teaspoon ground sage
    • 1/4 teaspoon dried marjoram
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • dash chilli sauce (to taste)
    • 4 bone-in chicken breast halves, with skin
    • 1 1/2 tablespoons chopped fresh parsley

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 220 degrees C.
    2. In a bowl, prepare the herb coating sauce by combining the olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper and chilli sauce.
    3. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
    4. Roast at 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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