Herb-Roasted Chicken Breasts
Try this Herb-Roasted Chicken Breasts recipe, or contribute your own. "Garlic" and "Chicken" are two of the tags cooks chose for Herb-Roasted Chicken Breasts.
"Easy and delicious. I probably used a touch too much garlic, bit even my kids still loved it! "- Kroesner
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Herb-Roasted Chicken Breasts Preparation
Stuart just asked about chicken breasts and these are in the oven as we speak. They call for the breasts w/bone and skin but I use the bones/skinned breasts as they come packaged (in Israel) and its fine. Its pretty low-fat too. Youll need an oven plus a broiler/grill.
(N.B. I dont particularly like rosemary so tried this batch w/a combination of garlic-parsley-oregano-basil-thyme; I think you can be creative re: spices)
Preheat oven to 375 degrees. Arrange chicken in roasting pan. Sprinkle w/salt/pepper. Combine garlic w/spices in bowl. Rub mixture over breasts. Drizzle olive oil over chicken. Pour wine into bottom of pan. Bake until just cooked through, about 30 mins. Turn on broiler; remove chicken from juices; reserve. Broil until skin browns (or 4 mins if using chicken w/o skin). Serve warm w/juices poured over. Enjoy and shana tovah!
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