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Chicken Breasts With Herb Basting Sauce
SUBMITTED BY:
CHRISTYJ
PHOTO BY:
ChicagoCookie84
"Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat."
RECIPE RATING:
Read Reviews
(231)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 1/2 tablespoons chopped fresh parsley
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DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
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REVIEWS
Reviewed on Nov. 7, 2007 by
RogueOnion
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RogueOnion
Nov. 7, 2007
Amazing! I have made this many times and really look forward to it. I always make the following tweaks: Double the marinade, use 1 teaspoon of Aleppo pepper instead of the hot sauce, cook for 45 minutes and baste every 15 minutes and add 1 cup of chicken broth.
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27 users found this review helpful
Amazing! I have made this many times and really look forward to it. I always make the...
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Reviewed on Feb. 8, 2004 by
DALLIMOMMA
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DALLIMOMMA
Feb. 8, 2004
I made this chicken this weekend and my daughter said it should be called "Kick-butt" chicken. My family loved it. I put the chicken and the sauce in a plastic bag and left it in the fridge all day and baked it that evening. I did baste it and that kept it very moist. I would recommend using chicken with skin on (even though I usually don't bake with the skin on) because the pieces with skin on seemed moister than the pieces without. I didn't have any hot sauce and it was still great. So were the leftovers. Oh, and I took the cover off the last 15 or 20 minutes and it was an appetizing golden brown color. Excellent.
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23 users found this review helpful
I made this chicken this weekend and my daughter said it should be called "Kick-butt" chicken....
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Reviewed on Oct. 4, 2007 by CHERYLHALL64
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CHERYLHALL64
Oct. 4, 2007
This is SO yummy!! My whole family loved it. The 2nd time I made it I doubled the recipe and added potatoes. Perfect! I also made 5 ziplock bags with the seasoning, so now I just have to add the garlic and tabasco sauce, mix it with the oil and put it on the chicken and potatoes. Great for a night that I don't want to cook!
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18 users found this review helpful
This is SO yummy!! My whole family loved it. The 2nd time I made it I doubled the recipe and...
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Reviewed on Jan. 26, 2004 by CSANDST1
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CSANDST1
Jan. 26, 2004
This was very good. I used boneless, skinless breasts and didn't bother with basting while cooking. Also left out parsley and hot sauce as I did not have them. Will make again!
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17 users found this review helpful
This was very good. I used boneless, skinless breasts and didn't bother with basting while...
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Reviewed on Feb. 8, 2004 by
destined
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destined
Feb. 8, 2004
This is a very basic recipe. I didn't use this exact thing, although I used a couple of the ideas in the recipe to make my own chicken. I took five or six boneless chicken breasts, salted & peppered them, then placed them in a pyrex baking dish. I just sprinkled herbs over the chicken, (dried thyme, basil, a little sage & rosemary, etc.) plus fresh garlic and about a half a cup of white wine (NOT cooking wine). Chicken was EXCELLENT--you really can't go wrong when you flavor the chicken with herbs! As other reviewers have noted, this is a great one to play around with. The wine and herbs smelled divine while cooking. Fail-safe, wonderful chicken!!
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15 users found this review helpful
This is a very basic recipe. I didn't use this exact thing, although I used a couple of the...
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Reviewed on Feb. 8, 2004 by TOOTSIE72
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TOOTSIE72
Feb. 8, 2004
this chicken is amazing and i make this all the time, it beats any restaurant chicken there is by a long shot! add cut up potatoes and mushrooms tossed in a doubled recipe of the herb mixture. it makes a complete & tasty meal!
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15 users found this review helpful
this chicken is amazing and i make this all the time, it beats any restaurant chicken there is...
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Reviewed on Jan. 28, 2004 by
Jen Levin
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Jen Levin
Jan. 28, 2004
This is probably the best basic chicken recipe I have ever tried. If you don't have all the dried spices it calls for, reach over to that spice rack and substitute! I've used all sorts of herbs from my spice rack and everytime the end product is wonderful. It works equally well with bonelss skinless breasts.
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15 users found this review helpful
This is probably the best basic chicken recipe I have ever tried. If you don't have all the...
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Reviewed on Jul. 5, 2006 by Angela Sullivan
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Angela Sullivan
Jul. 5, 2006
An easy, delicious recipe. Even my picky eaters love it so I make this often. This smells so good when it's cooking. I omit the hot sauce and substitute dried parsley for fresh. I frequently make this with boneless, skinless chicken cooking it at 375 degrees covered for 20 minutes and then uncovered for 20 minutes. Make sure to baste occasionally. Comes out very moist and tasty.
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13 users found this review helpful
An easy, delicious recipe. Even my picky eaters love it so I make this often. This smells so...
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Reviewed on Mar. 16, 2006 by Jillie64
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Jillie64
Mar. 16, 2006
Yummy! Chicken was very moist, juicy, and flavorful. As another reviewer suggested, i added a little lemon zest. Also, I had some fresh rosemary & sage, so I used that instead of dry. I let the chicken marinate all day while I was at work and I used fresh organic chicken. Maybe that is why is was so moist & juicy! I might brown it first next time for a browner, crispier skin. Again, as another reviewer suggested. But we thought it was great cooked as directed.
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13 users found this review helpful
Yummy! Chicken was very moist, juicy, and flavorful. As another reviewer suggested, i added a...
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Reviewed on Jan. 26, 2004 by DBARCK
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