OVEN BAKED HERB CHICKEN
This recipe was served at a teacher's luncheon at our school and was a big hit!
Provided by Cathy Grubbs
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 4.5 g, Cholesterol 88.8 mg, Fat 9.2 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 5.3 g, Sodium 998.2 mg, Sugar 2.4 g
HERBED ROAST CHICKEN
I have been using this easy recipe for years. Marinating the chicken before roasting gives it a mild citrus tang and an attractive look. -Samuel Onizuk, Elkton, Maryland
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 348 calories, Fat 22g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 194mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
BAKED BUTTERY HERB CHICKEN AND POTATOES
Baked buttery herb chicken and potatoes are absolutely delicious! Moist and juicy chicken combined with perfectly tender potatoes will make this a meal that you will make over and over!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees and grease a rimmed baking sheet.
- Place chicken and potatoes on a baking sheet and season with salt and pepper to taste.
- Whisk together butter, Italian seasoning, and garlic. Brush or drizzle over chicken and potatoes.
- Bake for 20-25 minutes or until chicken is cooked through and potatoes are tender. Sprinkle fresh herbs over the top and serve immediately.
Nutrition Facts : Calories 152 kcal, Carbohydrate 1 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 150 mg, Sugar 1 g, ServingSize 1 serving
BAKED HERB-CRUSTED CHICKEN BREASTS
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.
EASY HERB BAKED CHICKEN
This flavourful chicken is oh-so-easy and perfect for a weeknight meal. Keeping the seasoned flour on hand ahead of time makes it even faster to make. Served with rice and steamed vegetables or roasted potatoes, it is a mouthwatering go-to recipe.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C).
- Put flour, cornmeal and spices into a resealable plastic bag. Close bag and shake ingredients to mix.
- Spray a large shallow baking dish with vegetable cooking spray.
- Add chicken pieces to bag and shake to coat.
- Place coated chicken on the baking dish and bake until nicely browned and the internal temperature of the chicken reaches 165°F (74°C).
Nutrition Facts :
BAKED HERBED CHICKEN BREASTS
I got this recipe from one of my mom's church cookbooks. I always seem to find the best tasting recipe in church cookbooks! This recipe uses boneless chicken with a blend of spices to give it a wonderful taste. I usually make this with potatoes (prepared as fancy or simple as you like) and a vegetable. I also like to combine spices ahead of time. I've tried this by eliminating 1 or 2 spices when I was out and it still turns out wonderful.
Provided by cookncraft
Categories Chicken Breast
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices. (all ingredients except first two-chicken and butter.).
- Arrange chicken in shallow baking dish.
- Melt butter and pour over chicken.
- Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
- Sprinkle chicken with about 1/4 of the spices.
- Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
- Bake at 375 for 55 minutes.
CRISPY BAKED CHICKEN THIGHS WITH GARLIC HERB BUTTER SAUCE
Super easy, extra Crispy Baked Chicken Thighs with Garlic Herb Butter Sauce is classic comfort food the whole family will love.
Provided by Kellie
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Pat the chicken thighs dry with a paper towel and season liberally with salt and pepper.
- Heat the oil in a large skillet over medium high heat.
- Place the chicken thighs in the pan skin side down working in batches, if necessary. (don't crowd the pan or the chicken skin will not get crispy, it will just steam in the pan.)
- Cook the chicken thighs skin side down for approximately 4-5 minutes or until the skin is golden brown and crispy. The chicken will release easily from the pan when ready to flip.
- Flip the chicken over and cook for 4-5 minutes. Transfer the chicken to a plate or platter and add the butter to the pan. Cook the butter until melted.
- Stir in the garlic and herbs. Cook for 1 minute.
- Add the stock to the pan. Using a wooden spoon, scrape the brown bits off the bottom of the pan and stir to combine.
- Return the chicken to the pan, skin side up, and transfer to the oven.
- Bake the chicken thighs in the oven for 25 minutes or until an instant read thermometer reads 165 degrees and the skin is golden brown.
- Remove the chicken from the oven and rest for 5-10 minutes.
- Serve the chicken with the pan sauce immediately and garnish with fresh snipped herbs, if desired.
Nutrition Facts : Calories 837 kcal, Carbohydrate 5 g, Protein 49 g, Fat 67 g, SaturatedFat 21 g, Cholesterol 316 mg, Sodium 453 mg, Sugar 1 g, ServingSize 1 serving
HERB BAKED CHICKEN
Herb baked chicken is a foolproof family favorite recipe that never disappoints! It comes together so quick and easily.
Provided by Katya
Categories Main
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. If using aluminum foil, lightly coat with non-stick spray.
- In a small bowl, mix together all of the spices and set aside.
- Place the chicken drumsticks into a large bowl. Make sure they have already been pat dried with a paper towel. Add olive oil and using your hands, toss to coat.
- Sprinkle in the seasoning mix and using your hands again, toss the drumsticks making sure each piece is thoroughly coated with the seasoning.
- Arrange the drumsticks on the prepared baking sheet and roast for 30 minutes. Then flip the drumsticks and roast for additional 25-30 minutes. If desired, broil for 2-3 minutes for extra crispy skin.
Nutrition Facts : ServingSize 2 drumsticks, Calories 340 calories, Sugar 0.1 g, Sodium 297.6 mg, Fat 13.2 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 1.9 g, Fiber 0.6 g, Protein 50.8 g, Cholesterol 231.4 mg
HERB ROASTED CHICKEN BREAST
These juicy and tender Herb Roasted Chicken Breasts are a breeze to make and are a great substitute for store bought rotisserie chicken.
Provided by Beth - Budget Bytes
Time 2h15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
- In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
- Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
- Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
- Ater 90 minutes, remove the foil, baste again, and adjust the oven's temperature to 425ºF. Bake the chicken at 425ºF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. Remove the chicken from the oven and let rest for 5-10 minutes.
- Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.
Nutrition Facts : ServingSize 1 Serving, Calories 290.03 kcal, Carbohydrate 1.1 g, Protein 39.63 g, Fat 13.28 g, Fiber 0.4 g, Sodium 1053.38 mg
BAKED HERB & GARLIC CHICKEN DRUMSTICKS RECIPE
Baked Garlic & Herb Chicken Drumsticks are a delicious, healthy addition to your weekly dinner rotation. You can make with with or without skin, but they will come out crispier if you leave the skin on. Feel free to experiment with the herbs. In my opinion, the more the better!
Provided by Jacqui
Categories Dinner
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Grease baking sheet with 1 tbsp olive oil.
- Place drumsticks on greased baking sheet, leaving room between each drumstick.
- Coat remaining drumsticks with remaining 2 tbsp olive oil evenly.
- In a small bowl, mix all spices and herbs together until combined (garlic powder, onion powder, cayenne pepper, oregano, basil, sage, kosher salt and black pepper).
- Rub spice mixture into drumsticks evenly.
- Bake drumsticks for 25 minutes. Turn drumsticks over and bake for an additional 20-25 minutes, or until drumsticks reach an internal temperature of 165°F.
Nutrition Facts : Calories 160 kcal, Carbohydrate 1 g, Protein 13 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 196 mg, TransFat 1 g, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
HERBED CHICKEN BREASTS
"I love this recipe because it's quick and makes a great presentation," writes Mary Kay Dixson from Catlin, Illinois. "I have a large pot of herbs in my kitchen. A few snips here and there turn an ordinary dish into something extraordinary."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with lemon-pepper. In a large skillet, saute chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add lemon juice and mustard to the skillet; whisk until smooth. Whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for 1 minute. Spoon over chicken.
Nutrition Facts : Calories 158 calories, Fat 14g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 553mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
HERBED CHICKEN BAKE
Make and share this Herbed Chicken Bake recipe from Food.com.
Provided by Dreamer in Ontario
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice mix as instructed on package.
- Season chicken with salt and pepper.
- Melt butter in a skillet and slowly brown chicken.
- Put rice mixture in a 1 1/2 quart casserole.
- Top with the chicken.
- Add soup to skillet, slowly add sauterne and stir until smooth.
- Add remaining ingredients.
- Bring to boil.
- Pour over chicken.
- Cover and bake at 350 F for 25 minutes.
- Uncover and bake for 15 to 20 minutes or until tender.
Nutrition Facts : Calories 180.2, Fat 11.3, SaturatedFat 5.9, Cholesterol 58.5, Sodium 425.4, Carbohydrate 4.2, Fiber 0.3, Sugar 0.6, Protein 15.2
BAKED HERB-CRUSTED CHICKEN BREASTS
Super easy recipe using frozen chicken breasts and dried herbs for flavorful and moist baked chicken breasts.
Provided by B L
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
- Melt butter in a saucepan over medium-low heat. Add oil, garlic salt, and pepper. Add fines herbes, rosemary, oregano, and marjoram, crushing each herb between your fingers to release maximum flavor; stir well.
- Place frozen chicken into the prepared pan. Spoon 1/4 of the oil mixture over 1 breast, and quickly spread with a pastry brush to evenly cover the top. Repeat for each breast.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 182.6 calories, Carbohydrate 0.4 g, Cholesterol 72.2 mg, Fat 9 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 3.1 g, Sodium 303.5 mg
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
HERB-ROASTED CHICKEN
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
- Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
- Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
- Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
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- Season the chicken pieces with salt and pepper. Heat a skillet and the oil or shortening. Brown the chicken pieces in the frying pan. Place them in a 2 quart casserole. Brown the onions, carrots, celery and mushrooms, in batches if necessary. Drain off the fat, then stir in the spices, and wine. Pour all of it over the chicken.
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3.3/5 (3)Category Main CourseCuisine AmericanTotal Time 45 mins
- Preheat oven to 400 degrees F. Season chicken, in a medium bowl, on both sides with salt, pepper, 1 Tbsp. rosemary and 1 Tbsp. thyme. Heat the olive oil and fresh garlic over medium heat in a large skillet. Add chicken, to the hot oil and cook for about 10 minutes or until no longer pink.
- Remove chicken from skillet and set aside. Add mushrooms to skillet and turn heat to medium-high; cook stirring occasionally for 4 minutes. Mushrooms should begin to sweat. Add flour to skillet, stirring to coat. Stir in chicken broth, wine, and mustard. Cook and stir until thickened and bubbly, ~5 minutes.
- In a Pyrex or oven safe casserole dish, combine cooked pasta, cubed chicken, remaining herbs and mushroom sauce into the dish and mix well. Cook in oven for 15-20 minutes, and enjoy!
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- Preheat your oven to 425F/220C. In a small bowl, mix together the garlic powder, basil, thyme, oregano, salt and pepper until combined.
- Lightly coat the chicken breasts in olive oil, and then generously rub the spice mix on both sides of the chicken.
- Place the chicken breasts in a baking dish and cook for 20-25 minutes, depending on size (see chart above). Let the chicken rest for a few minutes to allow the juices to redistribute within the meat, then serve.
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5/5 (2)Total Time 35 minsCategory AppetizerCalories 430 per serving
- In a separate bowl, combine dried oregano, dried thyme, cayenne pepper, salt, pepper, garlic powder, onion powder, and dried rosemary. Pour in oil and mix to combine.
- Pour this mixture over the chicken legs. Rub the herb marinade in every part of the chicken legs.
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4.5/5 (24)Total Time 55 minsCategory Main DishCalories 325 per serving
- Fill a large bowl with 1 quart of warm water and whisk in the 1/4 cup of the salt. Add the chicken breasts and allow them to brine in the mixture for at least 15 minutes at room temperature, or 6 hours in the fridge.
- Grease a baking dish with 1 tablespoon of the olive oil and then arrange the chicken breasts in a single layer. Drizzle the chicken with the white wine and then season on both sides with the remaining 2 teaspoons salt, the pepper, garlic powder, and paprika.
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Cuisine AmericanCategory BakedServings 4Total Time 30 mins
- Whisk together butter, Italian seasoning, and garlic. Brush or drizzle over chicken and potatoes.
- Bake for 20-25 minutes or until chicken is cooked through and potatoes are tender. Sprinkle fresh herbs over the top and serve immediately.
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Category DinnerCalories 300 per serving
- Marinate the Chicken Breasts with olive oil, herbs, garlic powder, onion powder, salt & pepper. Bake it in a preheated oven at 450F or 230C for 15 minutes. Flip in between after 7-8 minutes.
- Heat Olive Oil in a skillet. As the oil shimmers, add the smashed Garlic along with Cream Cheese, Milk, and Grated Parmesan Cheese. Stir over low heat until combined. Season with dried Oregano, Salt & Pepper. Add the Baked Chicken Breast to the sauce and simmer for 2 minutes. Toss to combine. Add some Chicken broth or water if the sauce gets too thick.
HERBED CHICKEN AND BISCUIT BAKE - COTTER CRUNCH
From cottercrunch.com
4/5 (2)Estimated Reading Time 4 minsServings 4Total Time 35 mins
- First, cook your chicken and bacon if it’s not already cooked. Then cut or shred into small pieces.
- Next, crumble up your biscuits and toss with onion, thyme, and chicken/bacon in a mixing bowl.
- place the dry mixture into 3-4 pyrex cups and pour egg mix on top. Add more bacon and cheese or thyme on top of each if desired. Bake for 25-30 minutes at 375F.
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5/5 (1)Total Time 2 hrs 30 minsCategory Entree
- Remove giblets from chicken cavity and save for another recipe or discard. Rinse the chicken with cold running water and pat completely dry with paper towels.
- Place the softened butter in a medium bowl and add the fresh chopped herbs, salt, pepper and garlic and stir to combine.
- Place most of the vegetables in the bottom of a roasting pan and place a flat rack over them. Reserve a few of the vegetables for the chicken cavity.
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4.9/5 (8)Total Time 30 minsServings 2Calories 358 per serving
- Dip the chicken in egg and then coat the chicken breasts with the panko mixture until fully breaded. Pat in any excess breadcrumbs in for maximum crispiness
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- Preheat the oven to 400ºF. Stir together the butter, parsley, oregano, basil, garlic powder, onion powder, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill) until well combined and paste-like in texture.
- If your chicken breasts are thicker than 3/4" at their thickest end, place them on a cutting board, cover with plastic, then gently pound the thick end until it is between 1/2-3/4" thick. Pat the chicken dry with a paper towel.
- Place the chicken breasts on a baking sheet or in a casserole dish, making sure they are not crowded (a couple of inches of space between and around each breast). Spread garlic herb butter over the surface of each breast.
- Place the chicken in the oven and bake for 20 minutes. The total cooking time may vary with the size and thickness of the chicken breast, so use a meat thermometer to ensure the internal temperature of the thickest end of the breast has reached 165ºF.
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