Recipe: Delicious Roasted Herb Basted Chicken

Roasted Herb Basted Chicken. Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Place chicken on foil lined baking sheet or broiler pan. Be the first to rate & review! He serves his kale Caesar alongside, tossing the caramelized roasted garlic from the chicken into the salad Slideshow: More Chicken Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners. You can cook Roasted Herb Basted Chicken using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Roasted Herb Basted Chicken

1. You need 3 tbsp of Olive oil.
2. Prepare 1 tbsp of Minced onion.
3. Prepare 1 clove of Crushed garlic.
4. It's 1 tsp of Dried thyme.
5. Prepare 1/2 tsp of Dried rosemary.
6. Prepare 1/4 tsp of Ground sage.
7. Prepare 1/4 tsp of Dried marjoram.
8. It's 1/2 tsp of Salt.
9. You need 1/2 tsp of Ground black pepper.
10. Prepare 1/4 tsp of Hot pepper sauce.
11. It's 2 lb of Chicken breasts.
12. It's 1 1/2 tbsp of Chopped fresh parsley.

Roast Low and Slow for Tender Chicken. I first used the "low and slow" technique with my Oven Roasted Chicken Legs and was really pleased with not only the texture of the meat, but the delicious juices that were left in the dish after roasting. Roast your chicken with a herb-infused rub featuring fresh rosemary, lemon, and buttery ghee! Rotisserie-style chicken is easy to make right at home.

Roasted Herb Basted Chicken instructions

1. Preheat oven to 425°F (220 C)..
2. In a medium bowl, combine the olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce..
3. Turn the chicken breasts in the sauce and coat thoroughly..
4. Place chicken in a shallow baking dish; cover with foil to retain moisture..
5. Roast chicken, basting occasionally with pan drippings for 40 minutes..
6. Remove dish and spoon drippings over chicken. Sprinkle with fresh parsley..

Pull out the roasting pan and baste the chicken with the remaining ghee and herb mixture. Baste the chicken periodically throughout cook time with olive oil or melted butter. For roasting: Place trussed chicken in baking panck on rack in lowest position. I've roasted 'em a hundred different ways - basted, beer canned, butter and the lot. But this method, using a blend of simple pantry staples and fresh herbs, has proved the absolute best.