I've been making this recipe for years with a few differences - I use chicken breasts with skins and bones, dried spices from my spice rack and I skip the butter (decreasing the fat content of the dish) - Just sprinkle the spices - garlic, sage, rosemary, thyme and parsley (salt and pepper too if you like) over the top of each breast (adjust the spices to your family's taste - this may take a few times to get it to your liking), then pop in the oven on a broiler pan sprayed with non-stick cooking spray with about 1 inch of water in the bottom, bake at 350 for about 1 1/2 hours (adjust cooking time for the size of the chicken breasts- tops should be deeply browned and crispy). Remove from the oven and cover chicken, still on broiler pan, with aluminum foil for about 10 minutes and serve - you should have one of the most moist and delicious chicken dishes you've ever tasted. The water in the bottom of the pan serves two purposes - one: it will decrease the chances of a grease fire in your oven and two: it evaporates ensuring an extremely moist piece of chicken. The skin gets nice and crispy - I don't eat it but my kids can't wait to get their "crispy" - I have also made this with boneless breasts - but my kids prefer the ones with skin. This is an excellent way to cook chicken and the left overs make a delicious chicken salad. The house smells so good when you bake this chicken!!
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I've been making this recipe for years with a few differences - I use chicken breasts with...