Oh my this chicken is amazing! Italian Herb Roasted Chicken. . . .it’s crazy delicious! So simple to make, packed with flavor and done in no time at all.
I first had this chicken at a dinner party with some friends about two years ago and completely fell in love with it. I meant to get the recipe from my friend that night, but forgot to. This past Christmas I was trying to plan out meals for the many dinner parties I was hosting and I remember this chicken. I texted my friend to get the recipe and she couldn’t remember what chicken I was talking about. . . .ugh! Thankfully after chatting with her husband and me giving her a few more details about it, she remembered and sent me the recipe. Thank you Julie!!
It was a huge hit at my dinner party and I’ve made it several times since and it never disappoints. The trick is to not overcook it. So watch it closely. My son Parker loves it cold and I have to agree with him, it’s just as tasty eating it cold.
Now if you live somewhere where Mother Nature is being unkind and you’d have to stand outside in your down winter coat if you wanted to BBQ, then this chicken is perfect because there is no outdoor grill required.
Speaking of Mother Nature, I need to get a few things off my chest. . . .
Dear Mother Nature,
I really don’t like you right now, not that you care. You give us blue skies and 72 degrees a couple days ago and then yesterday you nailed us with snow and temps in the 30s. Seriously? No more teasing us PLEEEEASE!
- 4 chicken breasts
- Olive Oil
- 1/3 cup flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. thyme
- 1/2 tsp. oregano or marjoram
- 1/4 tsp. rosemary
- 2 tsp. fresh parsley , minced
- 3 cloves garlic
- 1 small onion , sliced into rings (I left out)
- 1/2 cup chicken broth
- 2 Tbsp. olive oil
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Preheat oven to 375°F.
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In a heavy skillet, add enough olive oil to cover the bottom of the skillet. Add the whole garlic gloves. Heat olive oil over medium-high heat.
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Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.
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Brown the chicken evenly on both sides in the olive oil (you don't need to cook it through). Transfer browned chicken and onion slices to a casserole dish or baking pan.
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Combine herbs, chicken broth and 2 Tbsp. olive oil. Baste chicken with broth mixture, and continue to baste several times during the cooking.
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Roast chicken for 25-30 or until tender and juices run clear (depends upon thickness of chicken breasts).
You'll want to use thicker chicken breasts for this recipe so that the chicken will be moist and juicy, don't flatten or pound them out thin. I usually use three large chicken breasts and then cut them in half. The more you baste the chicken breasts during the cooking process, the moister they will be.
You can also put the flour, salt and pepper in a shallow dish and just dip each chicken breast in the flour mixture, making sure it's covered completely.
Be sure not to overcook the chicken breasts. If you have a meat thermometer, the internal temperature should be about 160-165 degrees.
Recipe Source: My friend Julie
Thank you for the nice chicken recipe.
Thanks Liz. I hope you have a chance to make this chicken. It’s absolutely scrumptious.
Hi just checking it says in directions to transfer browned chicken n onion slices to pan was there supposed to be onion slices in recipe?
Hi Amy, thanks for catching that. The recipe did call for onion slices, I just left them out. I fixed the recipe, thanks again.