Reviewed: Nov. 3, 2009

This was SO tasty. I doubled the marinade based on others' recommendations and increased the amount of garlic to 5 cloves (we love garlic). I also used boneless skinless chicken breasts and baked them for about 45 min covered in foil. The last 7 min I took the foil off and the chicken was amazingly moist. I didn't even baste it during cooking. Since my marinade was pretty thick I used it more as a rub on the chicken. The whole family loved it. Thanks for sharing!!

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highdee

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Reviewed: Oct. 28, 2009

Very good. So easy that my boyfriend made it! We used a pound of boneless skinless chicken breasts and omitted the fresh parsley. We didn't baste at all while cooking, but the chicken was still nice and juicy. I actually thought the flavors were a little bit too strong, so I might cut back just a tad next time I make this.

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ande2994

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 25, 2009

If you are looking for a light chicken meal with great taste.... this was perfect. I did add some fresh lemon juice as well as chicken stock. I used the reserve sauce as grave for my husband's mashed potatos. Would make again!

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Heather

Home Town: Burlington, Massachusetts, USA

Living In: Tyngsboro, Massachusetts, USA

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Reviewed: Oct. 15, 2009

Chicken was very moist, but it wasn't as flavorful as I expected from the reviews. I'll probably try again, double the hot sauce and marinade the chicken for longer. My picky 7 year old, however, loved it!

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mer

Cooking Level: Expert

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Reviewed: Oct. 5, 2009

Flavorful and moist. I forgot to spoon the sauce because I was busy cooking other things. Also, because of baking other dishes I added 5-10 minutes to the recipe, being as though I kept opening the oven. This in no way dryed the chicken. Came out juicy and tender. A great way to use your spice rack and a nice change to average chicken. Will make again.

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Colbiesmommy

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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Reviewed: Sep. 11, 2009

Really great. My family loved it. I doubled the basting sauce and used skinless chicken breasts. Made it with a side of green bean casserole and noodles. Will definately be making this again.

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chelsea

Cooking Level: Intermediate

Living In: Labadieville, Louisiana, USA

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Reviewed: Aug. 17, 2009

so easy and a great way to not waste my huge herb garden out back. Next time i will double the recipe for extra sauce in the bottom of the pan

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Jul. 11, 2009

This was very yummy! I just made it tonight. Wish I could have everyone over for dinner and serve this. I didn't have sage, so that was not in there, but I added cumin and 1 C chicken broth (needs a bit more than that even) and put new potatoes and a little bit of yellow squash in the pan with it. MUST DO: baste, baste, baste! I cooked 3 chicken breasts (boneless) on 375 for 1 hour, 10 mins. Overdone for most people, but that's how I like my chicken. I'm sure for others, 50 to 60 mins. would be fine. Next time, I'm adding more chicken broth and more rosemary!

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NeedGodDotCom

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Reviewed: Jul. 5, 2009

I was very disappointed. Baked the chicken for 40 minutes and even tho I had basted it during the cooking time, it was dry and not very flavorful. There were no drippings to spoon over the chicken when presenting for serving.

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sweet cook

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jun. 30, 2009

OMG - THE BEST CHICKEN. I felt as if I went to a high end resturant and ordered. It will become a regualar life time recipe for my household.

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Island Girl

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Reviewed: May 18, 2009

Excellent - I doubled the spices (except for the rosemary which I've never cared for much) and used whole chicken pieces. I roasted it on 425 for about 45 minutes and then put the grill on for two minutes to make it extra crispy. It was a hit.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: May 12, 2009

This was VERY EASY and VERY GOOD! A very tasty chicken dish; the olive oil and fresh herbs made this wonderful!!! Served this with baked brown rice on this web site. This is simple enough and week night dinners, but I think I'll put this on my "company menu" plan too! It's a dish that almost everyone will like!!

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mamamarti

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Reviewed: May 1, 2009

really easy to make for a dinner party and yummy.

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Connie

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Reviewed: Apr. 13, 2009

This was delicious! I followed the advice of others and marinated the chicken for several hours, used fresh rosemary and thyme, and substituted 1 TB lemon juice for the hot sauce. I also covered the dish for 25 minutes and uncovered it for the last 25 minutes.

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EVEDDER

Living In: San Francisco, California, USA

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Reviewed: Apr. 10, 2009

Big hit with the family and I loved not just the taste but how easy this was to make. I did follow some of the reviews and marinated the chicken for few hours, added potatoes, and doubled the spices. And I just had to add my own twist by adding about 4 tbs of white wine. Will make again soon. Thanks for the recipe.

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Gida

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

This had no flavor, if I make it again I will try marinating the chicken.

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kim1430

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 30, 2009

This was ok, not enough flavor even with all the herbs. Good base to do more with, but not on the top 5 list.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Mar. 30, 2009

This was very good, I added potatoes to the pan- perfect

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STEINY

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

We liked this - I had 2 large bone-in chicken breasts (only 2 of us) but actually doubled the herb mix. Marinated for about 2 hours in the herb mixture before baking. Ommited the hot sauce and basted every 15 mins. Will definitely make again.

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goldie725

Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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Reviewed: Mar. 17, 2009

5 stars, with caveat. This is the second time I made this, this time w/ fresh rosemary and fresh thyme. I also added lemon, since the last time I made this it was lacking "something". The lemon helps to freshen it up a bit. I added about 2 TB of fresh lemon juice (not that concentrate bottled stuff). I upped the amount of herbs for the fresh herbs. I placed the bone-in breasts in a baking dish, and spread the marinade (it's a bit thick) on the skin side. Then I placed cut lemon slices (rounds) on top. I covered w/ wrap and refrigerate for 3 hrs. I baked about 25 minutes foil covered, then basted and removed the foil and lemon slices on top for a remaining 25 minutes (they were thick breasts) to crisp up the skin. Then I let it rest (foil covered) for 10 minutes before serving (essential for the juices to run back into the meat). These were juicy succulent good tasting chicken.

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AJ

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Chicken Breasts With Herb Basting Sauce

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