(Easy) Herb Roasted Chicken Breast

February 13, 2020

(Easy) Herb Roasted Chicken Breast

This is a quick and easy recipe for an incredible flavorful meal. The garlic, the herbs, the olive oil bring a distinctive Mediterranean flair to this simple chicken.
This isn’t only good for dreaming of Mediterranean beaches. With the warm weather approaching, spring picnics, cookouts, and house warming parties will soon dot most of our calendars and this Herb Roasted Chicken will prove to be just perfect.
I mean it’s one of those recipes that keeps on giving.


It also requires minimal prep and there’s no marinating time, which I think is a big bonus.
Just whip the herbs and garlic “paste” together, smear it over the chicken, straight into the oven, and presto.
The white wine helps keep the chicken moist and juicy while adding a ton of flavor and making for the most succulent bread-dipping sauce you’ve ever tasted. Seriously.

(Easy) Herb Roasted Chicken Breast

The leftovers make a great base for chicken salad, sandwiches, and soups. You can vary the herbs, for a slight change-of-flavor. Instead of thyme or rosemary, try using Herbs de Provence, a blend of fresh Italian herbs or marjoram.
Do play around, you will love the simplicity of this recipe.

(Easy) Herb Roasted Chicken Breast                                                                                               Print this recipe!

Serves 4

2 chicken breast halves (about 6 oz each)
2 garlic cloves, minced
1 tablespoon chopped rosemary
1 tablespoon chopped sage leaves
1 teaspoon thyme
1 teaspoon dry mustard
1 teaspoon salt (adjust to taste)
¼ teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
½ cup dry white wine


Preheat oven to 350°F (175°C) and place a rack in the middle.
Place minced garlic on a cutting board and sprinkle a big pinch of coarse salt on top. Hold the blunt side of a heavy chef’s knife with both hands and drag the sharp side of the blade across the garlic, so that the blade presses and flattens the garlic against the board. Repeat until a thick, rich paste forms.
In a small bowl combine crushed garlic with rosemary, sage, thyme, mustard, salt, pepper, olive oil, and lemon juice to make a paste. Using your fingers (or a spoon) smear the paste on the chicken breast and place it in a rimmed baking sheet (or a baking pan).
Pour white wine around the chicken breast (not on the chicken) and roast for about 20 minutes to 25 (or until the temperature registers 165°F on an instant-read thermometer.) Cooking time depends on how big the chicken breasts are and how hot your oven is, the most important thing is that the chicken is cooked through.
Once cooked, remove from the oven and let cool for 5 minutes.
Slice and serve with the pan juices spooned over the meat.

Nutrition facts

One serving yields 198 calories, 7 grams of fat, 2 grams of carbs, and 13 grams of protein.


  1. This looks fantastically simply and delicious! I'm planning on adding it to my dinner lineup next week...what is your take on using dried herbs instead of fresh?