Herb Roasted Chicken Breasts

Sage, rosemary and thyme are an unbeatable combination of flavors. I used chicken breasts with the skin and bones for this recipe. There’s a reason, I wanted the skin to hold my herbs and garlic in place and I wanted the chicken drippings to make a fantastic sauce. I also sliced a lemon and laid the slices on the breasts.

Herb Roasted Chicken Breasts
I had room in the pan to cut up some chunks of red potatoes and carrots, I added those too.
Herb Roasted Chicken Breasts
Into the oven they went! Here they are after roasting, I probably could have left my carrots whole, as they did get a little over done. Sometimes I just don’t know where my head is and I’m not afraid to admit it! The carrots and potatoes benefited from the chicken, herb and lemon. I had removed the lemon slices from the pan before I decided a picture would be good of the whole thing, just out of the oven.
Herb Roasted Chicken Breasts

I removed everything from the pan and made a white wine sauce with the juices. I know it’s an overused word, but I’ll say it, this was yummy!

Pinterest Photos ~ the perfect size for boards

Herb Roasted Chicken BreastsHerb Roasted Chicken Breasts

Herb Roasted Chicken Breasts

  • Servings: 4
  • Time: 1 1/2 hours
  • Difficulty: Medium
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Ingredients:Herb Roasted Chicken Breasts
4 chicken breasts with skin and bones
1 Tbsp fresh thyme or 1 tsp dried
1 Tbsp fresh rosemary or 1 tsp dried
4 large cloves of garlic, sliced in half
4 fresh sage leaves
Kosher salt to taste
fresh ground black pepper
1 lemon, sliced in 8 slices
red potato chunks (optional)
fresh carrots (optional)

For the sauce:
pan juices
1/2 Cup chicken broth (if needed)
1/2 Cup white wine
2 Tbsp butter
1 Tbsp cornstarch
water

Directions:

Preheat oven to 400°F. Spray a 9 x 13 with cooking spray.

Place the breasts, skin side up, in the pan. Working under the skin, put 1 sage leaf, 2 garlic pieces and 1/4 of the herbs. Spread the herbs out as evenly as possible. Repeat for each breast.
Sprinkle with salt and pepper. Place two lemon slices on each breast.

If using potatoes and carrots, cut into 2 inch chunks. Scatter these in the empty and low spots in the pan, around the chicken.

Place in oven and check the chicken after about 55 min. Timing really depends on the size of your chicken. It’s best to use an instant read thermometer and check the chicken where it is the thickest. The thermometer should read 180°F.

Remove chicken and vegetables from pan to a serving platter. Discard lemon slices.

For the sauce:
Deglaze the pan you cooked the chicken in, with white wine and chicken broth. If you have juices, but little in the way of browned chicken bits, it might be easier to empty the baking pan into a sauce pan. Scrape the pan well, you want all those little nuggets of flavor. Add the butter. Bring to a boil.

Mix the cornstarch with a little water and stir into the sauce a little at a time to thicken. Boil for 2 minutes and remove from heat. The sauce should be just slightly thickened.

To serve, slice your chicken and spoon over the chicken and any vegetables.

Nancy Copyright 2014