Roasted Italian Herb Chicken
This Italian herb chicken is one of my go to dinner ideas when entertaining guests or want a savory quick weekday meal. The best part is it can be prepared the night before and left to marinate in the fridge. Not only does this make cooking it super quick, but the extra time marinating makes the chicken extra tender and juicy.
In this recipe I use boneless skinless chicken breasts but it also works beautifully with bone-in and skin on chicken. I make it both ways depending on the chicken I can find.
This chicken is delicious on a salad, over rice, with mashed potatoes, creamy truffle pasta etc. The possibilities are endless!
(adsbygoogle = window.adsbygoogle || []).push({});A roasted and juicy chicken breast that is marinated in a savory Italian seasoning.
- 2 Chicken breasts
- 1 tsp Kosher salt
- 1 tsp Rosemary
- 1 tsp Oregano
- 1/2 tsp Thyme
- 1/2 tsp Garlic powder
- 1/2 tsp Sage
- 1/2 tsp Black pepper
- 1/2 tsp basil
- 3 tbsp Extra virgin olive oil
- 1 tbsp Butter
- Marinate the chicken
In a ziplock bag or container add the salt, herbs and olive oil. Add the chicken the mix thoroughly to evenly distribute the herbs.
Place in the fridge for at least 30 minute or overnight for best results.
You could make the chicken right away without resting but the flavor won't infuse into the chicken as much. - Sear the chicken
Set your oven to 425 F.
Place an oven safe skillet on medium-high heat. Add a tablespoon of oil followed by the chicken. Sear each side for around 2 minutes or until golden brown.
- Roast the chicken
Add a tablespoon of butter to the skillet then place in the oven. Roast for 10 minutes or until the chicken has an internal temperature of 165 F.
- Rest the chicken
Remove the skillet from the oven and let the chicken rest for 5 minutes before cutting or serving.