Herb Coated Chicken Breasts

    Herb Coated Chicken Breasts

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    55min


    502 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (608)

    Reviews in English (607)

    by
    224

    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.  -  24 Oct 2003  (Review from Allrecipes USA and Canada)

    by
    166

    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.  -  26 Jan 2004  (Review from Allrecipes USA and Canada)

    by
    130

    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.  -  29 Mar 2004  (Review from Allrecipes USA and Canada)

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