Chicken Breasts with Herb Basting Sauce Recipe - Allrecipes.com
Chicken Breasts with Herb Basting Sauce Recipe
  • READY IN 1 hr

Chicken Breasts with Herb Basting Sauce

Recipe by  

"Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
  3. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
  4. Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2004

This is probably the best basic chicken recipe I have ever tried. If you don't have all the dried spices it calls for, reach over to that spice rack and substitute! I've used all sorts of herbs from my spice rack and everytime the end product is wonderful. It works equally well with bonelss skinless breasts.

 
Most Helpful Critical Review
Dec 03, 2011

Sorry, We did not care for this at all. Will not make this one again.

 
Feb 08, 2004

I made this chicken this weekend and my daughter said it should be called "Kick-butt" chicken. My family loved it. I put the chicken and the sauce in a plastic bag and left it in the fridge all day and baked it that evening. I did baste it and that kept it very moist. I would recommend using chicken with skin on (even though I usually don't bake with the skin on) because the pieces with skin on seemed moister than the pieces without. I didn't have any hot sauce and it was still great. So were the leftovers. Oh, and I took the cover off the last 15 or 20 minutes and it was an appetizing golden brown color. Excellent.

 
Nov 07, 2007

Amazing! I have made this many times and really look forward to it. I always make the following tweaks: Double the marinade, use 1 teaspoon of Aleppo pepper instead of the hot sauce, cook for 45 minutes and baste every 15 minutes and add 1 cup of chicken broth.

 
Jul 05, 2006

An easy, delicious recipe. Even my picky eaters love it so I make this often. This smells so good when it's cooking. I omit the hot sauce and substitute dried parsley for fresh. I frequently make this with boneless, skinless chicken cooking it at 375 degrees covered for 20 minutes and then uncovered for 20 minutes. Make sure to baste occasionally. Comes out very moist and tasty.

 
Jan 26, 2004

This was very good. I used boneless, skinless breasts and didn't bother with basting while cooking. Also left out parsley and hot sauce as I did not have them. Will make again!

 
Feb 08, 2004

this chicken is amazing and i make this all the time, it beats any restaurant chicken there is by a long shot! add cut up potatoes and mushrooms tossed in a doubled recipe of the herb mixture. it makes a complete & tasty meal!

 
Oct 04, 2007

This is SO yummy!! My whole family loved it. The 2nd time I made it I doubled the recipe and added potatoes. Perfect! I also made 5 ziplock bags with the seasoning, so now I just have to add the garlic and tabasco sauce, mix it with the oil and put it on the chicken and potatoes. Great for a night that I don't want to cook!

 

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Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 45.1 g
  • 90%
  • Sodium
  • 400 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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