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.
- Prep Time: 12 minutes
- Cook Time: 35 minutes
- Total Time: 47 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts
- Method: Roast
Ingredients
Scale
- 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.
Find it online: https://classic-recipes.com/roasted-herb-garlic-chicken-breasts/