Herb Crusted bone in Chicken Breasts
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- 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
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