Herb-roasted chicken breasts recipe

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  • Roast chicken breasts

Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.

570 people made this

IngredientsServes: 4

  • 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

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 220 C / Gas 7.
  2. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper and hot pepper sauce.
  3. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
  4. Roast in the preheated oven, basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Watch how!

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Reviews & ratingsAverage global rating:(667)

Reviews in English (506)

by Arizona Desert Flower

This is probably the best basic chicken recipe I have ever tried. If you don't have all the dried spices it calls for, reach over to that spice rack and substitute! I've used all sorts of herbs from my spice rack and everytime the end product is wonderful. It works equally well with bonelss skinless breasts.-24 Oct 2003


I made this chicken this weekend and my daughter said it should be called "Kick-butt" chicken. My family loved it. I put the chicken and the sauce in a plastic bag and left it in the fridge all day and baked it that evening. I did baste it and that kept it very moist. I would recommend using chicken with skin on (even though I usually don't bake with the skin on) because the pieces with skin on seemed moister than the pieces without. I didn't have any hot sauce and it was still great. So were the leftovers. Oh, and I took the cover off the last 15 or 20 minutes and it was an appetizing golden brown color. Excellent.-26 Jan 2004

by RogueOnion8

Amazing! I have made this many times and really look forward to it. I always make the following tweaks: Double the marinade, use 1 teaspoon of Aleppo pepper instead of the hot sauce, cook for 45 minutes and baste every 15 minutes and add 1 cup of chicken broth.-29 Mar 2004

Recipe Summary

  • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
  • Coarse salt and ground pepper
  • 1/2 bunch thyme
  • 1/2 bunch parsley
  • 2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
  • 3 medium carrots, cut into 3-inch lengths
  • 1 pound small red potatoes, any large ones halved
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup dry white wine

Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

Recipe Summary

  • 1/2 cup fresh flat-leaf parsley leaves, stems reserved
  • 1/4 cup fresh oregano leaves, stems reserved
  • 3 tablespoons fresh thyme leaves, stems reserved
  • 1 tablespoon fresh sage leaves, stems reserved
  • 2 garlic cloves, peeled
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, zested and halved crosswise
  • Freshly ground pepper
  • 1 whole free-range chicken, (3 to 4 pounds), rinsed and patted dry
  • Coarse salt
  • 1/2 cup dry white wine, or chicken stock

Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest season with pepper.

Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.

Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side roast 10 minutes. Turn onto other side roast 10 minutes. Turn chicken onto its back roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.

Lift chicken so that juices run into skillet transfer chicken to a platter. Cover chicken loosely with foil set aside. Pour off fat from skillet, leaving juices discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.

What are some good recipes to use Brined Herb Chicken Breasts in?

I make this recipe on the weekend slice it up and we use it for sandwiches all week long! Absolutely delicious!

Whether these chicken breasts are the star of your meal, or just making them for food prep during the week. Everyone will go crazy for this juicy chicken.


How to Make Herb Roasted Chicken Breasts

Preheat the oven to 425 degrees F.

Spray a medium-size, shallow baking dish with nonstick cooking spray.

Brush both sides of the chicken with olive oil and lightly sprinkle with salt and pepper.

Place a few pieces of each herb on the bottom of the dish.

Lay three thin slices of lemon on top of the herbs.

Place a chicken breast on top of each lemon slice.

Place another lemon slice on top of each chicken breast, followed by a few more pieces of each herb.

Add the butter around the bottom of the pan.

Cover and bake for 15 to 20 minutes or until a meat thermometer reads 155 degrees F. (see note)

Uncover and allow to rest for 10 minutes.

Thinly slice the chicken and brush the chicken liberally with the pan juices.

Sprinkle with lemon zest before serving.

Note: The safe cooking temperature for poultry is 165 degrees F. Since meat continues to cook when it comes out of the oven, we like to take ours out at 155 degrees F to prevent over cooking. To ensure the meat comes to 160 degrees F, you can measure it again a few minutes after it comes out of the oven.

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Stuart just asked about chicken breasts and these are in the oven as we speak. They call for the breasts w/bone and skin but I use the bones/skinned breasts as they come packaged (in Israel) and its fine. Its pretty low-fat too. Youll need an oven plus a broiler/grill.

(N.B. I dont particularly like rosemary so tried this batch w/a combination of garlic-parsley-oregano-basil-thyme I think you can be creative re: spices)

Preheat oven to 375 degrees. Arrange chicken in roasting pan. Sprinkle w/salt/pepper. Combine garlic w/spices in bowl. Rub mixture over breasts. Drizzle olive oil over chicken. Pour wine into bottom of pan. Bake until just cooked through, about 30 mins. Turn on broiler remove chicken from juices reserve. Broil until skin browns (or 4 mins if using chicken w/o skin). Serve warm w/juices poured over. Enjoy and shana tovah!

  • 1 roasting chicken, about 4 to 5 pounds
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1 small onion, peeled and quartered
  • 1 rib celery, cut into large chunks
  • Few sprigs fresh parsley
  • 4 tablespoons melted butter
  • 3 tablespoons coarsely chopped fresh parsley
  • 1/4 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon dried leaf thyme

Preheat oven to 350 F/180 C/Gas 4.

Rub inside of chicken with lemon juice sprinkle with salt and pepper.

Add the onion quarters, celery, and a few sprigs of parsley to chicken cavity.

Combine the melted butter with the chopped parsley, rosemary, and thyme.

Brush some of the butter mixture over the chicken.

Place chicken in a shallow roasting pan and roast for about 20 minutes per pound.

Herb Roasted Chicken With Herb-Infused Gravy

Heather Dessinger 11 Comments This post contains affiliate links.

Note from Mommypotamus: Today’s guest post comes from Renee Kohley of Raising Generation Nourished, one of my favorite new blog discoveries. Renee specializes in wholesome, nutrient-dense recipes that are deeply flavorful and kid-approved. I know we could all use a few more of those, so I’ve invited her to be a guest contributor this winter. Welcome, Renee, and thank you for sharing with us!

(Oh, and don’t forget to save your chicken bones for broth. Here’s my favorite recipe.)

So last weekend it happened

You know, the whole, “when it rains it pours thing?”

Not only did my 3-year-old wake up at 2:04 a.m. sharp with the barkiest seal cough you ever heard, but my 17 month old decided it was a fantastic weekend to start pushing through *three* molars. Top that off with the third major blizzard of the winter to dig out of, and we had quite a weekend on our hands.

This weekend I decided we all needed a taste of comfort. After a whirlwind few days where all of our plans got thrown out the window, it seems like a good idea to bring everyone back to a sense of normalcy and feel the comfort of a warm meal.

There is just something about infusing the aroma of fresh herbs into a chicken that makes my whole house calm.I love to slow roast chickens not only because it makes them super delicious and juicy, but because it makes the whole house smell amazing all afternoon.

Most busy weeks I like to do a very simple slow-roasted chicken recipe, but if I’m making one on a weekend where I have some time and access to fresh herbs, I’m doing it this way. The extra herbs down in the pan while the chicken cooks make for an herb-infused gravy like you have never had before.

Change up the fresh herbs to your family’s taste! My favorites are thyme and oregano, but rosemary and sage work so great too. Don’t be intimidated! Play around with it – you really can’t go wrong.

How to cook chicken breast

  1. Make the marinade: To make sure chicken breast is juicy and delicious, make sure to marinade them in a punchy, herb-filled marinade for at least 20 minutes but up to a few hours. Be careful with marinades containing citrus as they can break down the proteins too much and make the chicken gummy. You can also freeze them in the marinade to speed up meal prep. Combine olive oil, lemon juice, paprika, mixed dried herbs, fresh thyme, lemon zest and garlic.
  2. Marinate the chicken: Place the skinless, boneless chicken breasts in between two layers of parchment/baking paper and flatten them out slightly with a meat mallet or rolling pin. By doing this you are making sure the chicken is all one thickness and you’re also tenderizing the meat slightly. Place the chicken in a glass container and pour over the marinade. Cover and marinate for at least 20 minutes.
  3. Cook the chicken: Cook the chicken in a skillet, pan or griddle pan set over high heat for 3-5 minutes per side (depending on thickness) until cooked through. Allow the chicken to rest for at least 5 minutes to allow the juices to redistribute in the meat before slicing and serving.