Chicken and Herbs Recipe

4.5 1 2
Chicken and Herbs Recipe
Chicken and Herbs Recipe photo by
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Chicken and Herbs Recipe

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4.5 1 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
4 servings
TOTAL 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 a meat thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice. Yield: 4 servings.
Originally published as Chicken and Herbs in Light & Tasty December/January 2004 , p49

Nutritional Facts

1 each: 240 calories, 11g fat (2g saturated fat), 90mg cholesterol, 373mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

  • 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
  1. 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.
  2. Bake, uncovered, at 425° for 30-40 minutes or until a meat thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice. Yield: 4 servings.
Originally published as Chicken and Herbs in Light & Tasty December/January 2004 , p49

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pav User ID: 143244 56131
Reviewed Sep. 7, 2008

"Very good. My husband said that it tasted like something from a restaurant."

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