Recipe: Tasty Roasted Herb Basted Chicken

Cordelia Massey
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Recipe: Tasty Roasted Herb Basted Chicken
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Recipe: Tasty Roasted Herb Basted Chicken Delicious, fresh and tasty.

Roasted Herb Basted Chicken. "Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat." Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish.

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.

Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy, from BBC Good Food.

You can cook Roasted Herb Basted Chicken using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Roasted Herb Basted Chicken

  1. You need 3 tbsp of Olive oil.

  2. It’s 1 tbsp of Minced onion.

  3. Prepare 1 clove of Crushed garlic.

  4. You need 1 tsp of Dried thyme.

  5. Prepare 1/2 tsp of Dried rosemary.

  6. It’s 1/4 tsp of Ground sage.

  7. It’s 1/4 tsp of Dried marjoram.

  8. You need 1/2 tsp of Salt.

  9. Prepare 1/2 tsp of Ground black pepper.

  10. Prepare 1/4 tsp of Hot pepper sauce.

  11. You need 2 lb of Chicken breasts.

  12. Prepare 1 1/2 tbsp of Chopped fresh parsley.

MMM so good and tasty chicken.

Chicken breasts basted with a medley of herbs.

Can also be made with skinless, boneless meat.

Turn chicken breasts in sauce to coat thoroughly.

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..

Place skin side up in a shallow baking dish.

Remove neck and giblets from chicken.

Place chicken, breast side down, on a rack in a shallow roasting pan.

Use a basting brush to paint Turn chicken over and repeat with remaining butter and herbs.

The chicken is done when the juices run clear and an instant-read thermometer inserted in the Review Body: Stuff with herbs and baste on a rigid schedule.