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Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 4 to 6 chicken breast halves
- 1/4 cup olive oil
- 1/2 cup minced green onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
- 1 tablespoon fresh chopped dill
- 1/2 teaspoon dried tarragon
- 1/2 cup fresh lemon juice
- 1/8 teaspoon coarsely ground black pepper, to taste
- grated zest of one lemon
Preparation:
Remove chicken from marinade and drain well; refrigerate the marinade to use as a baste for the chicken halfway through cooking time. Arrange chicken on a rack in a foil lined baking dish or roaster. Bake at 400° for 35 minutes. Turn and brush with reserved marinade and bake for about 20 to 30 minutes longer, basting several times before the chicken is done. Chicken should be browned and juices will run clear when pierced with a fork.
Serves 4 to 6.
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