This recipe is very similar to one my mother often cooked when I was growing up; now it’s a staple of my weeknight dinner repertoire. Vary the herbs as you like, but stick to the hardy ones—thyme, rosemary, sage, and oregano. They’ll roast without burning and have a stronger flavor.
Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Easy and delicious! Will definitely make this again. This recipe is so easy to modify to your liking with different herbs, extra garlic, small onions, etc. You could also substitute bone in, skin on split breasts or thighs - if you prefer white or dark meat only. This is a keeper!
This was fantastic. I will definately make again.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.