Herb Roasted Chicken Breasts Recipe

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Servings: 1


Cost per recipe $9.54 view details
  • 3 x Garlic cloves, diced/mashed, (or possibly 1 Tb. frzn chopped, defrosted)
  • 1 tsp Dry rosemary
  • 1 tsp Dry thyme
  • 6 lrg Chicken breast halves
  • 2 Tbsp. Extra virgin olive oil, up to 3
  • 1/3 c. Dry white wine


  1. Stuart just asked about chicken breasts and these are in the oven as we speak. They call for the breasts w/bone and skin but I use the bones/skinned breasts as they come packaged (in Israel) and it's fine. It's pretty low-fat too. You'll need an oven plus a broiler/grill.
  2. (N.B. I do not particularly like rosemary so tried this batch w/a combination of garlic-parsley-oregano-basil-thyme; I think you can be creative re: spices)
  3. Oven to 375 Arrange chicken in roasting pan. Sprinkle w/salt/pepper.
  4. Combine garlic w/spices in bowl. Rub mix over breasts. Drizzle extra virgin olive oil over chicken. Pour wine into bottom of pan. Bake till just cooked through, about 30 mins. Turn on broiler; remove chicken from juices; reserve. Broil till skin browns (or possibly 4 mins if using chicken w/o skin).
  5. Serve hot w/juices poured over. Enjoy and shana tovah!


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 950g
Calories 1759  
Calories from Fat 938 53%
Total Fat 104.55g 131%
Saturated Fat 26.07g 104%
Trans Fat 1.0g  
Cholesterol 535mg 178%
Sodium 533mg 22%
Potassium 1967mg 56%
Total Carbs 6.14g 2%
Dietary Fiber 1.0g 3%
Sugars 0.72g 0%
Protein 174.84g 280%
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