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Chicken and Herbs

 Chicken and Herbs
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.
4 ServingsPrep: 10 min. Bake: 30 min.


  • 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


  • 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.
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,

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Chicken and Herbs (continued)

Nutritional Facts: 1 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now