Chicken Breasts With Herb Basting Sauce

I removed the skin and trimmed the fat first, then coated them in the basting sauce. I actually cooked this in my crock pot, on low for about 7 hours. They came out tender and juicy and flavorful, and the meat came right off the bone. Served up with steamed veggies and rolls. Delicious! You can do the same thing with boneless skinless chicken breasts. I used bone-in chicken breasts because they were way cheaper. When Lacey starts eating with us, though, I’ll probably stay away from them since it’s so easy to miss those little bones (not really an issue for the big people, but we don’t want to choke the little ones).

3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 1/2 tablespoons chopped fresh parsley

Preheat oven to 425 F (350 if you're using boneless skinless).

In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.

Roast at 425 (or 350) F, basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over.