Why Didn't I Make This Sooner?

 

Every now and then I finally try a recipe that has been in my pile of recipes to try for years, and then I think, "Why in the world did I wait so long to try this recipe? It is awesome!" This is one of those recipes. It has been sitting in a pile of recipes, just waiting to be made. Not only is this recipe easy, but it is also absolutely delicious, and it is a great pantry recipe. I'll bet you already have all (or most) of the ingredients already on hand.

Be sure to read my notes because I made a few small changes (the biggest change being that I added lemon juice).

Chicken Breasts with Herb Basting Sauce

Ingredients:

3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 1/2 tablespoons chopped fresh parsley

Directions:

Preheat oven to 425 degrees F.

In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.

Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.

Roast at 425 degrees F, basting occasionally with pan drippings, for about 35 to 56 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Source: Allrecipes.com, submitted by CHRISTYJ. You can find it here.

Notes: I doubled the sauce ingredients (because my family likes a lot of sauce) and added lemon juice as well. So, since I doubled the olive oil from 3 tablespoons to 6 tablespoons, I also used 6 tablespoons of lemon juice (to have equal parts olive oil and lemon juice). I thought the lemon juice added a lot to this recipe. You can skip it and stick with the recipe as originally written, but I really liked the addition of the lemon juice. I also used boneless skinless chicken breasts rather than skin-on, bone-in chicken breasts. This was fantastic. Heads up though, this will stick with you and give you some dragon breath, but it's totally worth it!

 

Above: Some of us put the sauce in little bowls to dip the chicken in and some of us drizzled extra sauce on top of the chicken. So delicious!