Herb Crusted Bone In Chicken Breasts Recipe

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Herb Crusted bone in Chicken Breasts

Alex Parch


I served this dish with a side of (boxed) rice pilaf and some fresh Brussel sprouts, which i boiled until fork tender, then placed in a serving bowl with a little bit of salt, pepper, butter and a squirt of lemon juice. Delish!

pinch tips: How to Brown Chicken


4 Tbsp
olive oil
2-3 Tbsp
minced onion
2-3 clove
minced garlic
2 tsp
dried thyme
1 tsp
dried rosemary crushed
1/2 tsp
ground sage
salt to taste
pepper to taste
a couple of dashes of hot pepper sauce to taste
bone in chicken breasts with skin
a handful of chopped parsley

Directions Step-By-Step

Preheat oven to 425

In a bowl (large enough to be able to put your chicken breasts in one at a time) prepare basting sauce by combining oil with minced onion, garlic, herbs, salt, pepper and hot pepper sauce.

Turn chicken breasts in sauce to coat thoroughly. Place skin side up in shallow baking dish. Cover (I used alum foil and covered loosely).

Roast at 425, basting occasionally with pan drippings for about 40 to 60 minutes. NOTE: Stop basting after 30-40 minutes and take cover off for the last 10 to 20 minutes to get skin crispy. Times vary based on your oven and size of chicken breasts.
Sprinkle with fresh parsley and serve.

Coat chicken breasts with basting sauce

About this Recipe

Course/Dish: Chicken