Baked Chicken with Rosemary and Thyme

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 134.2
  • Total Fat: 6.4 g
  • Cholesterol: 41.2 mg
  • Sodium: 1,791.6 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 16.7 g

View full nutritional breakdown of Baked Chicken with Rosemary and Thyme calories by ingredient
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This is a recipe that I learned from my mother. It's a staple around my parent's house as well as in my apartment. This is a recipe that I learned from my mother. It's a staple around my parent's house as well as in my apartment.
Number of Servings: 4


    4 Boneless, Skinless Chicken Breasts (each should be about 4 oz)
    Extra Virgin Olive Oil
    Black Pepper
    Rosemary, dried
    Thyme (fresh leaves)


Makes 4 4-oz. Servings

1. Preheat your oven to 325 degrees.
2. Use a 9x13 sheet cake pan and spray it down with Pam
3. Unwrap Chicken Breasts, rinse them well and pat dry with a paper towel
4. Cover the chicken (I just used my hands) with the Extra Virgin Olive Oil. Coat both sides of each piece very lightly.
5. Salt and Pepper both sides
6. Place the chicken in the pan
7. Lightly sprinkle rosemary and thyme on each piece of chicken.
8. Cover your pan with aluminum foil, creating a tight seal with the foil.
9. Once the oven is ready, cook the chicken for 90 minutes.
10. After the 90 minutes is over, pull the chicken out of the oven and remove the foil (be careful though, the steam that will be released is HOT)
11. Place the uncovered chicken back in the oven for a final 15 minutes (just enough to brown the chicken a little).
12. This is a crucial step: When the chicken is done cooking, pull it out of the oven and let it stand for 8-10 minutes - then serve. If you try to serve it without waiting, the juices will run out too fast and the chicken will be very dry.

Number of Servings: 4

Recipe submitted by SparkPeople user GARDNEAB.

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