Reviewed: Nov. 24, 2009

this was excellent.....the first recipe i go to when i have chicken and no ideas to go with it lol it never disappoints

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jessmersereau

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: Nov. 15, 2009

I was extremely surprised at all the great reviews! I used the bone in/skin on chicken breasts as called for in the recipe. During roasting, there was barely any juice for basting. Also, because we don't eat the skin of the chicken, we found it kind of bland, although it was quite moist. I will probably not make this again.

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JanM

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Reviewed: Nov. 14, 2009

Great, I marinated boneless chicken in the basting sauce with the addition of 1T. lemon juice and 1/4c. red wine, also I didn't use pepper sauce, I used 1/4t. of cayenne pepper, then cooked along with the marinade and it was amazing.

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ALNSARAH

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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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