Best 8 French Herb Roasted Chicken Breasts Recipes

RETRO FRENCH CHICKEN (BAKED LEMON GARLIC BREASTS)

Steps:

• Preheat the oven to 400 degrees F. Set out a large 12-14 inch cast iron skillet or an 9X13 inch baking dish. Pour the melted butter in the pan and swirl around.
• In a large zip bag, combine the flour, salt, paprika, and ½ teaspoon pepper. Mix well. Then add the chicken breasts and toss to coat.
• Place the coated chicken in the buttered dish, top side down, and place in the oven for 15 minutes.
• Meanwhile, in a small bowl, mix the olive oil, lemon juice, water, scallions, thyme, garlic, and 1 teaspoon pepper. Stir well.
• Once the timer goes off, flip the chicken over and pour the lemon garlic sauce over the top. Place back in the oven for 10 minutes.
• Once the chicken has cooked through, remove from the oven and serve warm with extra pan sauce.

POULET ROTI (ROAST CHICKEN FRENCH-STYLE)

Steps:

• Preheat the oven to 375°F. If you're going to add the herbs on top: remove the leaves from the thyme, rosemary and sage. Use a sharp knife to mince these herbs into fine pieces. Use your knife to mince the garlic clove as well before combining the minced garlic and minced herbs together. Temporarily set aside next to your cut up lemon quarters. If you're using whole herbs, simple preheat your oven and skip the rest of this step.
• Rinse and remove any giblets from the inside of the chicken. Thoroughly pat dry the chicken using paper towels.
• Drizzle olive oil over (or melted butter) over the chicken, using your hand to rub the oil all over the surface of the chicken (including its wings and legs). Flip the chicken over and repeat on the backside.
• Sprinkle 3/4 salt tsp all over the breast side of the chicken, including its wings and legs. Then sprinkle 1/4 tsp salt into the inside cavity of the chicken, before flipping the chicken over and sprinkling another 1/2 tsp of salt all over the backside of the chicken.
• Grind some fresh ground pepper over the backside of the chicken, then flip it over and grind some pepper over the breast side.
• Gently stuff the inside cavity of the chicken with the lemon quarters. If using minced herbs, cover the breast side (including legs and wings) of the chicken with the herb/garlic mixture. If using whole herbs, simply place the herbs and garlic clove in the inside cavity of the chicken as well. If you're stuffing the chicken with herbs, you can use twine to tie the chicken legs together to keep the cavity shut (optional).
• Grab a 9" by 11" baking dish and slightly grease the bottom of the dish with some oil or butter. Place the chicken into the dish (breast-side facing up), and place in the oven to bake.
• Bake the chicken for 1 hour and 30 minutes at 375°F or until a food thermometer reads 165°F when inserted in the thigh area and breast area. Loosely cover the chicken with a sheet of foil and let it rest for 5 to 10 minutes before serving.

FRENCH HERB ROASTED CHICKEN BREASTS

Steps:

• Emulsify all marinade ingredients by whisking in a bowl.
• Pour over chicken breasts and seal in a thick zipper bag or airtight container.
• Refidgerate for 2-24 hours. The longer the chicken marinates, the more flavour it will absorb.
• Remove chicken from refridgerator 10 minutes prior to roasting.
• Heat oven to 350 degrees.
• Remove chicken from container/bag and place on a parchment lined roasting pan.
• Spoon remaining marinade over chicken and bake 18-25 minutes, depending on size.
• Serve immediately.

HERB ROASTED CHICKEN

Steps:

• In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.
• Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
• Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
• When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving.
• After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
• To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. This is also a sign that the chicken is cooked properly. Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy

HERB-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven.
• Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.

FRENCH HERB ROASTED CHICKEN

Steps:

• Wash and dry your bird, place in a roasting pan.
• Mix all the seasonings in a small dish.
• Slip your finger under the skin of the chicken to make pockets, then pich some herbs between your fingers and rub it under the skin. be sure you get around the legs too.
• With any seasonings left, sprinkle them inside the chicken cavity.
• Quarter a lemon and stuff inside the chicken. (optional).
• Roast at 375* for 1 1/2 hours or until the chicken juices run clear and the leg easily pulls away from the chicken.
• If it starts to look overly brown, tent a piece of foil over it.
• The drippings reduce nicely for gravy.

HERB-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• Combine garlic, rosemary & thyme in small bowl.
• Arrange chicken skin side up in large roasting or baking pan and sprinkle with salt and pepper. Rub with garlic mixture and drizzle with olive oil.
• Pour wine into bottom of pan and bake until cooked through, about 30 minutes. Remove from oven and transfer to broiler pan.
• Preheat broiler and broil chicken until skin browns, about 3 minutes. Serve.

CHICKEN BREASTS WITH HERB BASTING SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• 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 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.