The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 29, 2006
Good recipe Christine! I used dipping herbs that came with the garlic infused olive oil I purchased at a kitchen store. Added some fresh herbs too. I didn't cover the dish at all becasue my hubby loves crispy skin on his chicken. Delicious and thanks!
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9 users found this review helpful

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Photo by LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 29, 2006
Excellent chicken - some modifications, I didn't have regular olive oil so I used the herb infused dipping olive oil, also didn't have sage. Still very tasty, moist. Easy to make and easy cleanup too - a keeper!
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9 users found this review helpful

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Cooking Level: Intermediate

Living In: Hatfield, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 9, 2006
If you want this dish to really stand out, use fresh herbs. It made such a huge difference and really wonderful gravy. Can't wait to make it again.
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11 users found this review helpful

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Photo by CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 7, 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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18 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 22, 2006
This was fantastic! I made as directed except for no sage, hot sauce or fresh parsley (didn't have them), and added a few shakes of chicken/steak seasoning. I put the oil and seasoning in a gallon ziploc bag, then shook it all up with the chicken and four chopped Yukon gold potatoes. I roasted it all in one pan and in 45 minutes had heaven on a plate! Served with broccoli and cornbread - unbelievable!
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11 users found this review helpful

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Cooking Level: Expert

Home Town: Lubbock, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 6, 2006
Amazing recipe, so full of flavour. I doubled the recipe and made it as a baste/rub for a whole chicken. The gravy I made from the juices was so good. The chicken was juicy and tasty, the way my Grandma's used to taste. I will definately use this one again. Thanks!!
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10 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 18, 2006
This recipe is great and a great recipe to eat lite. My family loved it so it's going on my list of quick and easy delicious chicken recipes. Thanks!
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10 users found this review helpful

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Photo by Allrecipes

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA
Living In: Lakewood, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 16, 2006
Tasted excellent and was easy enough to make. Only made a few minor changes (omitted onion and pepper sauce). Used boneless/skinless chicken (grocery store was out of bone-in with skin). Still tasted great and came out nice and moist. Served with risotto and it was well recieved.
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10 users found this review helpful

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Cooking Level: Expert

Home Town: Santa Clara, California, USA
Living In: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 12, 2006
Really good, the kids liked it- which is always a good sign
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3 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 9, 2006
Great recipe, but as usual, I had to add my own twist! I took 4 chicken breast and also some yellow squash and zucchini, and placed it on a large piece of aluminum foil. For the oil, I used garlic flavored grape seed oil, and a bit extra due to adding the veggies. In addition to the ingredients listed, I added a packet of chicken bouillon. Mixed it all up, poured over meat and veggies, and wrapped the foil up to make a "packet". After sitting for a bit, and flipping the packet occasionally, I placed foil packet in pan and roasted for the time and temp specified in this recipe. I flipped the packet again 1/2 way through cooking to "baste" the veggies and chicken. Whipped up some red skinned garlic mashies and dinner was served!
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6 users found this review helpful

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Photo by The Green One

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA
Living In: West Newfield, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 4, 2006
This was fabulous! My husband just started Weight Watchers, and I adapted this to be low points. He loved it, and so did the rest of us! I used boneless skinless chicken breasts.
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3 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 5, 2005
A real winner! Delicious!
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3 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2005
Simple, quick, and oh, so good. The fragrant herbs entice even before you cut into the chicken, which stays juicy thanks to the herb-infused basting sauce combined with the pan juices.
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4 users found this review helpful

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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 14, 2005
The chicken came out well. I left out the hot pepper sauce and the dish was still packed with flavor. And, I got to cook with some of the my less-used spices.
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5 users found this review helpful

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Cooking Level: Expert

Home Town: Pikesville, Maryland, USA
Living In: Potomac, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 26, 2005
I liked this basic recipe. I wanted roasted chicken, but didn't want to spend the time and only had boneless skinless chicken breasts. I did things a little differently. I first marinated boneless skinless chicken breasts in 1/2 cup white wine. Then I also added lemon juice to the herb mix and increased the garlic. I added chopped celery, onion, and carrots to the pan first with a little bit of chicken broth. I topped that with the chicken breasts and wine and basted them with the herb mix. I dabbed a little bit or margerine on top. Covered it and cooked them for about 25-30 minutes. Actually while the chicken marinaded in the wine, I started the vegetables in the oven to get a head start on the cooking. I also sprinkled a little bit of poultry seasoning all over. I think it turned out really good this way. I served it with boiled (boiled in water/chicken broth) red potatoes with parsley and butter.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 11, 2005
Boring and dry. I've had much better recipes, won't bother with this one again.
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3 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 8, 2005
Served with Grandmas Gnocchi and Tomatoe Cream Sauce it was great.
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2 users found this review helpful

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Cooking Level: Professional

Home Town: Webster, South Dakota, USA
Living In: Anthem, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 2, 2005
I made this with boneless chicken and it came out flavorful and juicy! Served it with a pasta salad and it got rave reviews!
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3 users found this review helpful

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Photo by ISLANDGIRLEJFAN

Cooking Level: Expert

Home Town: Ferndale, Maryland, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 29, 2005
I really liked the chicken, so did my family. The blend of all spices is incredible, only I added a little bit of lemon juice. And first I browned it, since I had olive oil in sauce, and then I added some water and sauteed it. After I took it from the pan I tossed some baby spinach in the left juice. Was GREAT!!!!!
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3 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: May 15, 2005
Will make again
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1 user found this review helpful

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Cooking Level: Expert

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