 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Judy Sargent of Rome, New York sent the recipe for this moist and tender chicken. Nicely seasoned with a variety of herbs, it's easy to prepare...but seems special enough for company. Ingredients:
4 bone-in chicken breast halves (2 pounds) |
2 tablespoons olive oil |
1 tablespoon grated onion |
2 garlic cloves, minced |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon coarsely ground pepper |
1/4 teaspoon rubbed sage |
1/8 teaspoon dried marjoram |
1/8 teaspoon hot pepper sauce |
4-1/2 teaspoons minced fresh parsley |
Directions:
1. Arrange chicken in an 11-in. x 7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken.
2. Bake, uncovered, at 425° for 30-40 minutes or until a meat thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice. Yield: 4 servings.
|
|