Herb Roasted Chicken
This recipe results in a succulent chicken breast that's perfectly seasoned with parsley, rosemary, thyme, and optional sage, creating a harmonious blend of earthy and herby notes.
Serve this with your favorite sides, such as roasted potatoes and green beans, for a wholesome and comforting weeknight meal.
Ingredients
Utensils
- Small casserole dish
- Small bowl
Instructions
Preheat the oven to 350°F
In a small bowl, mix together parsley, rosemary, thyme, sage, salt and pepper.
Brush the chicken breast over with olive oil, then season generously with herb mixture.
Place the chicken breast in a small casserole dish or roasting pan. Scatter onions, carrots, and any extra herbs around it. Pour the broth into the bottom of the dish (just enough to cover the bottom.)
Roast uncovered for 18-20 minues, until the internal temperature in the thickest part of the breast reaches 160°F
Tip: Remove the chicken from the oven when it’s about 5 degrees shy of your target temperature. It will continue cooking as it rests, helping you avoid overcooking.
Let the chicken rest for about 10 minutes before slicing. Serve warm with the roasted vegetables and pan juices.