Show Subscription Form

Chicken and Herbs Recipe

Read Reviews
4.5 1
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.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

One serving (1 chicken breast half with 1 tablespoon juice) equals 240 calories, 11 g fat (2 g saturated fat), 90 mg cholesterol, 373 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.


  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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken and Herbs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 7, 2008

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

Loading Image