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Roasted Chicken Breasts With Herbs


Roasted Chicken Breasts With Herbs

Easy Roasted Chicken Breasts With Herbs

Photo: Diana Rattray
This recipe is a simple and delicious way to enjoy chicken breasts. The chicken is roasted to perfection with a mixture of herbs and butter. Fresh herbs are wonderful in this dish, but you can use about 1 scant teaspoon of each herb if using dried herbs.

Yield: Serves 4


  • 4 bone-in chicken breasts, with skin
  • 3 tablespoons butter
  • 2 teaspoons fresh chopped rosemary (1 scant teaspoon dried rosemary)
  • 2 teaspoon fresh chopped thyme (1 scant teaspoon dried leaf thyme)
  • 2 teaspoons snipped chives, optional (1 scant teaspoon dried or freeze dried chives)
  • Dash salt
  • Dash pepper


Heat oven to 400°. Line a baking pan with foil and lightly grease.

Wash chicken and pat dry. Trim excess fat but leave skin on; arrange, skin side up, in the baking pan. Combine the butter with herbs, salt, and pepper until well blended. Put about 2 teaspoons of the mixture under the skin of each chicken breast. Use remaining mixture to baste the chicken while roasting.

Roast for 30 to 40 minutes, or until chicken is cooked through, brushing with the remaining butter and herb mixture once or twice.
Serves 4.

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