Chicken and Herbs
Light & Tasty
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Judy Sargent of Rome, New York sent the recipe for this moist and tender chicken. Nicely seasoned with a variety of herbs, it's easy to prepare...but seems special enough for company.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 30 min.
Ingredients:
- 4 bone-in chicken breast halves (2 pounds)
- 2 tablespoons olive oil
- 1 tablespoon grated onion
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon rubbed sage
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon hot pepper sauce
- 4-1/2 teaspoons minced fresh parsley
Directions:
Arrange chicken in an 11-in. x 7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken.
Bake, uncovered, at 425° for 30-40 minutes or until juices run clear and a meat thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice. Yield: 4 servings.