Reviewed: Mar. 4, 2012

Loved the taste of it but; it turned out a little dry. Keep a close eye on the cooking time. Instead of aprinkling with parsley I added dry parsley to the rub. The recipe stated to discard the skin; which didn't make any sense to me since you were suppose to rub the spices on the skin. I decided to lift the skin and rub the spices directly on the breast of all the pieces then I rubbed the extra on the skin of the chicken. I have family members who love the skin and they loved it this way.

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Reviewer:

LORNA MB

Cooking Level: Expert

Reviewed: Feb. 29, 2012

Fantastic and easy recipe. I followed almost exactly - I had to substitute oregano for marjoram. It took five minutes to prepare, and came out juicy and flavorful.

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Reviewer:

Deborah

Reviewed: Jan. 31, 2012

This was fantastic! Easy and delicious - the two most important things a recipe can possess in my opinion. Try it.

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Reviewer:

Bradley

Cooking Level: Expert

Living In: Jonesboro, Arkansas, USA

Reviewed: Jan. 26, 2012

I made this with 5 BLSL chicken breasts and a little more than 2 TBSP olive oil and did not use rubbed sage because I don't have it. Also, instead of hot pepper sauce, I used cayenne pepper and some red pepper flakes. This is very easy to prepare and tasty dish although I found it a little too salty. Next time, I will use just 1/4 tsp or less salt to start.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 22, 2012

This was a wonderful recipe! My very finicky husband loved it. Very pleasant to the pallet thanks for sharing.....

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Reviewer:

dxifawn

Reviewed: Jan. 6, 2012

Excellent recipe

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Reviewer:

RTOPP

Reviewed: Nov. 17, 2011

This was good and certainly quick and easy. I used boneless skinless chicken breast tenderloins and added a little chicken broth and reduced the baking time to 25 minutes. I normally use boneless skinless chicken breasts. However, this is a recipe that I think would probably taste better with chicken with the skin. While it was good it was not great. I think next time I would marinate the chicken overnight and grill it instead of baking it.

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Reviewer:

Occasional Cooker

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Cooking Level: Intermediate

Reviewed: Oct. 10, 2011

This was packed with flavor and was so easy to put together. I used 1 tsp. onion powder instead of fresh grated onion. I liked this very much but my husband didn't care for this much. He said he would have rather had barbecue chicken.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Oct. 6, 2011

Boyfriend really liked this, I really didn't. The amount of the herbs made the texture very gritty. It would be better if the chicken was coated in the mixture rather than pouring it on top.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 6, 2011

This is fabulous! I've made it twice now and there were no leftovers either time. I used chicken thighs and also doubled the recipe and added sliced red potatoes. Very good!

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