The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 4, 2009
This had no flavor, if I make it again I will try marinating the chicken.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
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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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Sterling, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 30, 2009
This was very good, I added potatoes to the pan- perfect
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
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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Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 17, 2009
We loved this recipe and will definitely make this again. I took the advice of a couple different reviews; I doubled the recipe and added potatoes. I also added garlic powder and lemon juice to the sauce.
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Cooking Level: Intermediate

Home Town: Newburg, Maryland, USA
Living In: Waldorf, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 8, 2009
Fine. No excessively exciting. Good flavor. Not very pretty dish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 7, 2009
I used chicken legs with the bone. Breast w/ or w/out bone is known to be bland, no matter what. Added fresh parsley. I believe this dish would be best if all ingredients were fresh. Either case, it was great. I served with a side of parmesan asparagus. Believe it or not, the dish was much better as leftover. I also marinated the chicken overnight.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 5, 2009
WOW! I doubled the herb mixture (subbed extra thyme and some tarragon for rosemary), added about 2 c. halved mini yellow potatoes and about 1 c. halved crimini mushrooms (add shrooms about half way through baking.) The aroma was divine, the chicken was juicy and flavorful, and the mushrooms were to die for.
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Cooking Level: Intermediate

Living In: Berkeley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 1, 2009
Tender and juicy-- good flavor. Just be sure to roast long enough to crisp up the skin (I had to cook mine a bit longer than indicated in the recipe).
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 19, 2009
I used boneless breast and seared each side in very hot olive oil for a few minutes to brown the breasts. The chicken was tender and tasty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 7, 2009
I used boneless/skinless and doubled the oil and spices because the chicken breasts I used were HUGE. I also let it marinate for a couple of hours. It's good if you like eating a big slab of meat.
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tkc

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 30, 2009
This was wonderful. Very flavorful and moist. The whole family loved it; even my picky son....so it's gotta be good! I will definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 18, 2009
Very good! I added lemon juice, potatoes and had no parsley but it was a great dinner. Had to cook a little longer because of the potatoes but the chicken was still very moist and yummy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 12, 2009
I really like this recipe. I read some of the other reviews and tweaked it a little. I stabbed the chicken breast many times, combined the rest of the ingredients and then put it in the fridge of an hour, flipping it once. Instead of basting I simply put a dab of butter and made a basket out of tin foil and put it in a 450 deg oven for 45 minutes. Just great
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 9, 2009
Excellent recipe. I marinated it overnight, then threw it all in a pan to bake, no basting necessary. Very tasty!
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Cooking Level: Intermediate

Home Town: Clarkston, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 4, 2009
This was recommended to me when I was looking for something for my non-cooking brother to make his new girlfriend. He said she thought he was a genius so I had try it for myself. I used boneless, skinless chicken breasts and uncovered them for the last 10 minutes of cooking. Fantastic I'll repeat this many times. Many Thanks.
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KEZ
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Home Town: St Austell, Cornwall, England, U.K.

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 22, 2008
The basting sauce was good, but since I don't eat the skin I couldn't give it a 5.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 14, 2008
I just made this,and it is delicious!!!The only changeI made was to add 1/4 lime juice... I used boneless chicken breast, roasted it in the oven. My DH was concerned, but insisted this was some of the best chicken. I used 3 of the breasts to make chicken salad - IT IS FABULOUS!!!!!Thank you so much for this recipe, it be a staple in our house.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 12, 2008
I absolutely love this recipe! I have made it twice within the last week. The first time I cooked as described just doubled the recipe and added potatoes as suggested by another reviewer. The second time I cooked the same way but with pork chops, was just as good. Thanks so much for an awesome recipe, this ones a keeper!
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DD

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