Chicken and Herbs
photo by loof751
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 chicken breast halves, bone-in
- 2 tablespoons olive oil
- 1 tablespoon onion, grated
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried rosemary, crushed
- 1⁄2 teaspoon pepper, coursely ground
- 1⁄4 teaspoon rubbed sage
- 1⁄8 teaspoon dried marjoram
- 1⁄8 teaspoon hot pepper sauce
- parsley, minced
directions
- Place chicken in an 11x7x2-inch baking dish coated with nonstick spray.
- Whisk oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and pepper sauce. Pour over chicken.
- Bake, uncovered at 425 degrees, basting occasionally, 30-40 minutes or until juices run clear. Meat thermometer should read 170 degrees.
- Sprinkle with parsley. Drizzle with juices to serve.
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Reviews
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This is a nice herb mix for chicken. I used 3 boneless chicken breasts, and, next time, will pound thin so it can cook in the time recommended, without drying out. Another idea for next time would be to bake the chicken for 20 minutes first with all of the spices, and then add the minced garlic. I made the recipe as is, and the garlic burned on the chicken. Thanks for posting.
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Another happy customer. I used boneless, skinless chicken breasts, and they came out beautifully -- meat wasn't too dry. The flavor was wonderful, and it couldn't be easier to prepare. I used dried minced onions instead of grated onions because I was in a rush; I don't think it adversely affected the outcome. (Of course I used fresh garlic!) This is a keeper; it's nice to find an oven-baked recipe that doesn't involve any kind of cheese. Thanks for posting this!
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We used 2 boneless, skinless chicken breast halves and a pkg of thighs (skin on). We baked both for the same time and the breasts did not come out dry at all. In fact, I felt it was better on the skinless breasts. I could taste the flavor more and the skin on the thighs wasn't crispy enough. Didn't use the hot pepper sauce, but may try it next time. Also used garlic powder instead of cloves. Husband baked them, so not sure how long they were baked. But they turned out well.
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Tweaks
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We used 2 boneless, skinless chicken breast halves and a pkg of thighs (skin on). We baked both for the same time and the breasts did not come out dry at all. In fact, I felt it was better on the skinless breasts. I could taste the flavor more and the skin on the thighs wasn't crispy enough. Didn't use the hot pepper sauce, but may try it next time. Also used garlic powder instead of cloves. Husband baked them, so not sure how long they were baked. But they turned out well.
RECIPE SUBMITTED BY
My name is Sara. I live in Portland, OR and I work at a retirement community in the Wellness department. I love to cook! I occasionally do cooking demonstrations at work and typically have over 40 people! This is a lot considering I have no professional training, and I never really cooked at all until a few years after high school. I try to focus on cooking healthy foods, though I believe if you're going to indulge you might as well go all the way (case in point: Black Forest Cake)! I'm always looking for new and unusual recipes and my main source is the net, currently 'zaar. I've been more successful here than anywhere else! I also subscribe to Light & Tasty (part of Taste of Home) and I highly recommend that magazine, it really proves that you can eat healthy and enjoy it.
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