This was really good! My boyfriend and I really liked it but next time we will use boneless chicken breasts. Here is what I did after looking through the reviews: 6 T EVOO, 2 T lemon juice, 2 tsp each onion powder, dried thyme, and salt, 5 cloves of garlic minced, 1.5 tsp oregano (subbed for rosemary and sage), 0.5 tsp basil (for marjoram), 1 tsp pepper, 1/2 tsp Worcestershire sauce (for hot pepper sauce) Mix above together and rub over 2 big chicken breasts, leave sitting in fridge for a couple hours. Put in 9x13 (chicken and extra of mixture), add 1 c chicken stock and put 1 tbsp butter on top of each chicken breast. Bake, covered, for 25 minutes at 425. Uncover, baste, and bake for 20 more minutes or until done. Let rest at least 5 minutes before cutting. It came out nice and juicy with plenty of flavor. We turned the pan juices into a gravy but the chicken didn't need it. Definitely a new staple in our house. :-)
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This was really good! My boyfriend and I really liked it but next time we will use boneless...