Best 4 Oven Baked Herb Crusted Chicken With Parsley Olive Oil Sauce Recipes
Feast your taste buds on a culinary journey with our oven-baked herb-crusted chicken, a symphony of flavors that will tantalize your senses. This delectable dish features succulent chicken enveloped in a crispy, aromatic herb crust, roasted to perfection in your oven. Accompanied by a tantalizing parsley-olive oil sauce, this chicken recipe promises a burst of flavors with every bite.
In addition to the main recipe, we've included a collection of delectable variations to cater to diverse tastes. Discover the zesty lemon-herb chicken, where a vibrant lemon glaze enhances the chicken's natural goodness. Or, indulge in the savory sun-dried tomato and feta chicken, where tangy sun-dried tomatoes and creamy feta cheese add a Mediterranean flair.
For those who prefer a touch of spice, the piri piri chicken is an absolute must-try. Its fiery piri piri sauce packs a flavorful punch that will keep you coming back for more.
And for a taste of classic comfort, the classic roasted chicken with gravy recipe delivers tender chicken smothered in a rich, homemade gravy.
No matter your preference, our diverse selection of oven-baked herb-crusted chicken recipes has something for everyone. So, grab your apron and let's embark on a culinary adventure that will leave you craving for more!
OLIVE SAUCE
Steps:
- Heat olive oil gently. Over very low heat, cook garlic and anchovies until it becomes paste like. Stir in olives and broth and bring to a simmer. Stir in cooked pasta and as you are stirring, toss with parsley and walnuts.
BAKED HERB-CRUSTED CHICKEN BREASTS
I found this in Bon Apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.
Provided by PanNan
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
- Arrange chicken in 15 X 10 X 2 inch glass baking dish.
- Pour lemon juice over.
- Cover and refrigerate 1 hour.
- Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450.
- Melt butter with oil in small saucepan over medium heat; cool slightly.
- Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
- Brush chicken breasts on both sides with with melted butter mixture.
- Coat chicken on both sides with breadcrumb mixture.
- Place chicken on baking sheet.
- Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
- (Test to make sure) Transfer to plates and dress with lemon wedges.
Nutrition Facts : Calories 320.5, Fat 12.9, SaturatedFat 4.1, Cholesterol 85.7, Sodium 951.2, Carbohydrate 20.9, Fiber 1.5, Sugar 2.1, Protein 28.9
BAKED HERB-CRUSTED CHICKEN BREASTS
Steps:
- Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
- Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.
CHICKEN BREASTS WITH HERB BASTING SAUCE
Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g
Tips:
- Choose the right chicken: For the best results, use a whole chicken that weighs between 3 and 4 pounds. You can also use chicken breasts or thighs, but the cooking time will be shorter.
- Make sure the chicken is dry: Before you coat the chicken in the herb crust, pat it dry with paper towels. This will help the crust adhere to the chicken and prevent it from becoming soggy.
- Use fresh herbs: Fresh herbs will give your chicken the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Don't overcrowd the baking dish: Make sure there is enough space between the chicken pieces so that they can cook evenly. If the chicken is too crowded, it will steam instead of roast.
- Roast the chicken until it is cooked through: The chicken is cooked through when the internal temperature reaches 165 degrees Fahrenheit. You can check the temperature by inserting a meat thermometer into the thickest part of the chicken.
Conclusion:
This oven-baked herb-crusted chicken with parsley-olive oil sauce is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is roasted until it is crispy on the outside and juicy on the inside, and the parsley-olive oil sauce is the perfect complement. Serve the chicken with roasted vegetables or a simple salad for a complete meal.
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