Herb Basted Chicken Breasts

4.4
(19)
Herb Basted Chicken Breasts
Servings:
4
Ready In:
55 minutes
Prep Time:
10 minutes
Cook Time:
45 minutes
Wait Time:
0 minutes
Spiciness:
1/5

Ingredients

  • 3 (tablespoon) olive oil
  • 1 (tablespoon) minced onion
  • 1 garlic clove, crushed
  • 1 (teaspoon) dried thyme
  • 1/2 (teaspoon) dried rosemary, crushed
  • 1/4 (teaspoon) ground sage
  • 1/4 (teaspoon) dried marjoram
  • 1/2 (teaspoon) salt
  • 1/2 (teaspoon) ground black pepper
  • 1/8 (teaspoon) hot pepper sauce
  • 4 bone-in chicken breast halves, with skin
  • 1 1/2 (tablespoon) chopped fresh parsley

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. Bake 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.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
139
Total Fat
12g
Saturated Fat
2g
Cholesterol
20mg
Sodium
406mg
Carbohydrate
1g
Dietary Fiber
0g
Sugars
0g
Protein
7g
Vitamin A
2%
Vitamin C
3%
Calcium
0%
Iron
1%
Potassium
75mg

Comments

  • Lisa
    Lisa 39568

    I substituted boneless, skinless chicken breasts and used the sauce as a marinade rather than to baste the chicken with. Then I used the George Foreman grill to cook. Yum!

    over 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Lisa- Hi this is Chef Heather from Food on the Table. Love your suggestions, recommendations, and tips! What side dishes did you serve with this chicken?

    over 3 years ago
  • Nibby
    Nibby 15671

    Great recipe will make again!

    about 3 years ago
  • Nibby
    Nibby 15671

    Very easy and nice to have for the rest of the week to use on salads. Highly recommend this recipe. I didn't use the sage however.

    about 3 years ago
  • Amy
    Amy 297073

    It was good, just nothing special.

    over 2 years ago
  • Amy
    Amy 297073

    It was good, just nothing special.

    over 2 years ago
  • Amy
    Amy 297073

    It was good, just nothing special.

    over 2 years ago
  • Amy
    Amy 297073

    It was good, just nothing special.

    over 2 years ago
  • Eliza
    Eliza 580147

    Loved this recipe! I substiuted boneless skinless chicken breasts as well. I baked and basted as directed. Served with grilled asparagus and wild rice with pine nuts...AMAZING and the kiddos liked it so much they asked for it this week.

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Eliza, thank you for sharing your side dish recommendations. A meal that the kids ask for again is always a keeper!

    over 2 years ago