Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 4 to 6 chicken breast halves
- 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; refrigerate the marinade to use as a baste for the chicken halfway through cooking time. Arrange chicken on a rack in a foil lined baking dish or roaster. Bake at 400° for 35 minutes. Turn and brush with reserved 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.
Related Chicken Recipes
Baked Glazed Chicken
Chicken Honey Bake
Chicken Cheddar Bake
Herb Baked Chicken
Mexican Chicken
Chicken Marengo
Chicken with Walnuts
Chicken with Sweet Potatoes
Chicken with Peaches
Chicken Breast Recipes Index
Chicken Recipe Index
Skillet Chicken Index
Chicken Casserole Index
Top Chicken Casseroles
Baked Chicken Recipes
Oven Fried Chicken Recipes
Chicken Recipe Index
Chicken Breast Recipes
Crockpot Chicken Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
