Ingredients
- tablespoons olive oil
- tablespoon minced onion
- clove crushed garlic
- teaspoon dried thyme
- /2 teaspoon dried rosemary, crushed
- /4 teaspoon ground sage
- /4 teaspoon dried marjoram
- /2 teaspoon salt
- /2 teaspoon ground black pepper
- /8 teaspoon hot pepper sauce
- bone-in chicken breast halves, with skin
- /2 tablespoons chopped fresh parsley
Instructions
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Step 1
Start by preheating your oven to 425°F. In a bowl, I whisk together the olive oil, minced onion, crushed garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce. Pat the chicken breasts dry, then turn them in the herb sauce until well coated. Arrange them skin-side up in a shallow baking dish, leaving a little space between each. Cover the dish and roast for 35 to 45 minutes, basting every 10 minutes with the pan juices. The chicken is done when the internal temperature reaches 165°F and the skin is golden. Let it rest for a few minutes before transferring to a platter. Spoon any remaining juices over the top and finish with a sprinkle of fresh parsley.
Chef's Tip
My secret is to pat the chicken skin completely dry before coating—it helps the herbs adhere and promotes a crisper finish. Also, letting the meat rest after roasting keeps every bite succulent.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F oven until warmed through to preserve the skin’s texture.
Variation Tips
Pair these chicken breasts with roasted asparagus and a dollop of garlic aioli for a complete low-carb plate. Alternatively, slice the meat over zucchini noodles tossed in the pan drippings for an effortless meal, or swap the herb blend for Italian seasoning and add lemon zest for a bright twist.