Herb Baked Chicken Breasts

By Diana Rattray

Baked Chicken With Herbs

Image © Diana Rattray

Delicious baked chicken breasts with a herb,
lemon, and garlic marinade. This marinade can
also be used for grilled or broiled chicken. Use
your own combination of herbs.

Cook Time: 55 minutes

Total Time: 55 minutes

Yield: Serves 4 to 6

Ingredients:

• 4 to 6 chicken breast halves, bone-in
• 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:

Wash chicken; transfer to a large resealable plastic food storage bag. Combine marinade 

ingredients and pour over chicken. Turn bag to coat chicken pieces well. Refrigerate and 

marinate for 2 to 4 hours, turning occasionally.

Remove chicken from marinade and drain well; put the reserved marinade in a saucepan. 

Arrange chicken on a rack in a foil lined baking dish or roaster. Bake at 400° for 35 minutes. Meanwhile, bring the marinade to a boil; continue boiling over medium heat for 5 minutes. 

Turn and brush with the 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.