Reviewed: Jul. 31, 2007

This was so delicious. Didn't use the hot sauce because I didn't have it. It was still very good.

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: May 12, 2007

WONDERFUL recipe! I doubled the sauce as some suggested, and used skinless boneless chicken breasts. They took only 30 min at 425 and I didn't do any baisting. Served with garlic red mashed potatoes and corn. Thanks for the great recipe!!

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Reviewer:

Marie

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Reviewed: May 6, 2007

This chicken was SO good!!! I made some changes... instead of adding hot pepper sauce, I added about 1 tsp of lemon juice. I also marinated the chicken for about an hour or two. I cooked the chicken at 375 for 20 minutes covered and then 20 minutes uncovered. I served this chicken with the Four Cheese Sauce which I found on this web site. I put garlic mashed potatoes on the plate then I put a piece of the chicken on top and the sauce on top. It was very yummy!!!

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LISSALU

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2007

I like bite size chicken so I used this recipe to marinate my chicken pieces overnight and then cooked it in a skillet on the stovetop. It was great!

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Reviewer:

Courtney

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Reviewed: Feb. 24, 2007

This recipe is easy to translate to many guests, which I did for my restaurant. Alternatively, I would cautiously limit the amount of sage for any size of this dish. I also used chicken thighs, cut the fatty flap off, and seared the chicken in the marinade before roasting them in the oven (subtract 15-20 minutes, or gauge by internal temp). After searing, use FRESH rosemary sprigs, which flavor the rendered fat that is produced from roasting.

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Reviewer:

Doppio Sous

Cooking Level: Professional

Home Town: San Diego, California, USA

Living In: Champaign, Illinois, USA

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Reviewed: Feb. 16, 2007

I really enjoyed this recipe. However, I had to eliminate a couple of seasonings because I didn't have them. I also added more olive oil and used boneless chicken breasts. Regardless, it was delicious!

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Reviewer:

Barb

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Reviewed: Jan. 25, 2007

This recipe was great! I made it exactly as it was and it turned out wonderful. What a wonderful combination of flavors! I used the boneless skinless chicken breasts and used a meat thermometer to accurately bake. Very tasty, very juicy, and very easy!! A+ Thanks for this recipe, I love it! Kristen

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KEGOOD

Cooking Level: Intermediate

Living In: Reading, Pennsylvania, USA

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Reviewed: Jan. 23, 2007

I thought this was really good! On the advice of other reviewers, I substituted basil and oregano for the marjoram and rosemary, added a cup of chicken broth to the pan and brushed a tablespoon of melted butter over the chicken right before putting in the oven. The only reason I did not give 5 stars is because my husband didn't seem to love it. When I asked him how it was, all he said was "It's fine". I thought it was great!

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kelly1097

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Reviewed: Jan. 22, 2007

Fabulous chicken recipe! The flavor really sunk into the meat and made it taste amazing. The meat was also really moist. I will definately make this again.

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Amy

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Reviewed: Dec. 21, 2006

This recipe was amazing!! My entire family loved it! The chicken not only looked and smelled fantastic, but it tasted wonderful as well! It was also really moist! Will definitely make this recipe again and again!

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rachel1219

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Reviewed: Dec. 21, 2006

Very good! Definitely a keeper! I marinated it for a while prior to baking. I also removed the cover for about the last 10 mins. to brown the chicken.

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5 users found this review helpful

Reviewer:

RandyRandy

Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA

Living In: Midlothian, Illinois, USA

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Reviewed: Dec. 10, 2006

This is excellent. I put the seasoning and chicken in freezer bag and marinate for several hours. Very simple, moist, and tasty!

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georgia05

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Reviewed: Nov. 29, 2006

This is my new favorite chicken recipe. The whole house smelled good enough to eat, and the chicken is beautiful with te herbs covering it. Served over rice with steamed veggies, plates were spotless and leftovers vanished in lunches.

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Reviewer:

Angela Watts

Cooking Level: Expert

Home Town: Sharon, Pennsylvania, USA

Living In: Eliot, Maine, USA

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Reviewed: Nov. 25, 2006

I used this to baste my turkey for Thanksgiving and WOW!! It was fabulous.

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Reviewer:

DeannaU

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Reviewed: Nov. 17, 2006

Served this using boneless, skinless chicken breasts and it was a big hit. Simple to make and delicious.

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Val

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Reviewed: Oct. 30, 2006

This was fine, but it seemed as though all the different herbs and spices were competing with each other for superiority. It's not a recipe I'll be keeping.

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KERRI SKRUDLAND

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Reviewed: Oct. 9, 2006

This dish was pretty bland, and the drippings weren't really enough to use for basting. If I were to make this again (which I wouldn't), I'd probably use the ingredients as a marinade.

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Reviewer:

ewheat

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 19, 2006

I loved the flavor of this basting sauce. I used boneless/skinless breasts, marinated for a few hours, and put them on the grill. Will make it many many times!

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Reviewer:

SaraW75

Cooking Level: Beginning

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Reviewed: Sep. 12, 2006

I've tried this a few times & it's a big hit. Great meal with little preparation.

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VECAR

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Reviewed: Apr. 23, 2006

I really liked the flavour of the herb sauce, but my chicken did not turn out well. I did, however, change the cooking technique, but it has been a previously fool-proof method. I doubled the herb sauce ingredients and tossed half with some chunked up potatoes, carrots, and onions. I placed that at the bottom of a slow cooker. I rubbed the chicken with the remaining sauce, even loosening the skin and getting some under there. I then placed the chicken on top of the veggies and slow cooked on low for 8 hours. The veggies had a wonderful flavour from the sauce, but the chicken was very dry and pasty, which amazes me because I just cooked some chicken breasts in this very same manner the night before and they were perfect. So I don't now about that. But I will try this again because the flavour alone was wonderful. I will just cook the chicken as specified and see if that works out for me.

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