Roasted Herb and Garlic Chicken Breasts
Garlic and dried herbs flavor these delicious roasted split chicken breasts. Use thyme, oregano, marjoram, or sage to flavor the chicken, or use a combination.
by Diana Rattray
A simple combination of olive oil, minced garlic, and dried herbs flavor these roasted split chicken breasts perfectly. Use a few herbs or a combination, such as a poultry seasoning blend. The recipe calls for bone-in split chicken breasts. If you only have boneless chicken, check if for temperature after about 20 minutes.
Recipe Tips
For a complete dinner, toss 1 1/2 pounds of cubed potatoes and sliced carrots with 2 tablespoons of olive oil and about 1/2 teaspoon of kosher salt and a dash of pepper. Arrange the chicken and vegetables on a prepared rimmed sheet pan and roast as directed. alternatively, roast potatoes or root vegetables separately and serve with the chicken.
Roasted Herb and Garlic Chicken Breasts
Ingredients
- 4 split chicken breasts, bone-in, with skin
- 3 cloves garlic
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons dried herbs, e.g., thyme, oregano, sage, or a blend
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat the oven to 425 F.
- Line a baking pan or rimmed baking sheet with foil and spray it lightly with nonstick cooking spray.
- Pat the chicken breasts with paper towels to dry. Arrange the chicken breasts in the prepared baking pan or rimmed baking sheet, skin-side up.
- Mince the garlic. With the flat side of a chef’s knife, mash the garlic to make a paste. Put the garlic in a bowl and add the olive oil and dried herbs.
- Rub the oil and herb mixture over the chicken breasts, getting some of it under the skin.
- Sprinkle with kosher salt and pepper.
- Roast the chicken breasts for about 35 to 45 minutes, or until they register 165 F on an instant-read thermometer.
