This is my recipe so I just wanted to offer a few more helpful tips! Tip #1: Feel free to add more herbs and spices to taste-- I often up the rosemary and add in dried thyme or oregano, Tip #2: To get an extra crispy skin switch the oven to broil on high heat for the last 5-10 minutes of cooking, and Tip #3: This chicken also tastes great the next day so feel free to make extra for sandwiches, soups, tacos, or chicken pot pie.
We have a meal like this basically once every ten days using Trader Joe's kosher chicken. The difference with this one was the garlic and the herbs since I usually just use salt and pepper along with my lemon olive oil. This was very nice, and I'll change to this more savory style now. Very good! We loved it! Thanks!
Tried this and loved it. Easy to prepare. I didn't have rosemary but added a Mrs. Dash alternative. I did broil it during the last 15 minutes and it came out crispy on the outside and juicy on the inside. Great tasting and it seems healthy. Will definitely make it again.
This was a very good receipe. The person that broiled the chicken must not be able to follow directions. The recipe states to bake the chicken not broil it.
I drizzle on the olive oil, add herbs (basil, oregano, thyme) plus onion powder, salt and pepper, top with minced garlic and a sprig of fresh rosemary on each piece. I don't refrigerate them for 45 as the recipe suggests; I just put them straight in the oven, and it always turns out delicious! We love this recipe!
This is a 5 star recipe. I don't know why (us271934) felt she had to instruct us on the thickness/size and the various lengths of time it takes to bake a thicker cut of meat or chicken breast, in this case. Everyone who bakes/cooks knows the bigger/thicker the piece of meat, the longer you have to bake it. My family found this delicious and refreshing. Kind of like cooking out...know your grill or oven!
There is nothing wrong with this recipe at all with the exception of how to account for the wide variation of breast thickness/weight a consumer may receive from their grocery. The broiler is a radiant heat source so the amount of time it takes to penetrate a material is very dependent on thickness. The thawed split breasts I used were obviously thicker than the author's and after the ~20 minutes in the broiler the internal temp was only 124 degrees. A continuation of broiling would leave the exterior burnt. It would seem that broiler recipes have an built in requirement for some consideration for thickness and weight. As a suggestion it might be handy for the original recipe to indicate what the thickness and weight was so those reading it could try to adjust.
The aroma that filled the kitchen as these were baking was a mouth-watering prelude of what was to come. These were incredibly flavorful and so juicy and tender you'd think they had been brined. Rather than individual seasonings I used my favorite Tuscan seasoning blend, but I don't think you could go wrong seasoning these any way you like. As I've found (unfortunately) so often is the case, chickens are bred to be much bigger than they used to be, and that means larger breast portions too. That said, even tho' the breasts I used were huge, I found 40-45 minutes in the oven was just right, so watch cooking time carefully! We sliced these up and drizzled the pan juices over them upon serving. I served this with Golden Potato and Herb Bake, also from this site, and fresh steamed broccoli. It was a beautiful, light, and satisfying dinner.
I also made cuts into the chicken and stuffed them with garlic cloves and fresh basil leaves but you could stuff it with garlic alone and/or any fresh spices that you like. This gave flavour throughout the chicken, not just the top section, especially if you are using thicker cuts of chicken.
