Coat chicken breasts with mixed herbs. It can also be made with skinless and boneless meat.
Preparation: 15 minutes Cooking time: 45 minutes Full: 60 minutes Serves: 4
Material:
- 1 clove minced garlic
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed
- ¼ teaspoon sage
- ¼ teaspoon dried marjoram
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon chili sauce
- 4 bone-in chicken breasts, skin on
- 1 ½ tablespoons chopped fresh parsley
Production steps:
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- In a bowl, combine the olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper and chili paste to make the spread.
- Add chicken breasts to sauce so that they are thoroughly coated. Place skin side up in shallow baking dish.
- Bake at 425 degrees F (220 degrees C), basting occasionally with pan drippings, about 35 to 45 minutes. Remove to a warm plate, spoon over pan juices and sprinkle with fresh parsley.
