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.
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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.
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