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Italian Herb Roasted Chicken

Prep Time 20 minutes
Cook Time 20 minutes
Servings 4


  • 4 boneless, skinless chicken breasts cut in half, so you have 8 small pieces.
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic salt
  • 4 Tablespoons olive oil, divided
  • 1/4 cup chicken broth


  • Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray. Set aside.
    In a large, freezer ziplock bag, add the flour, salt and pepper. Place 4 chicken halves at a time, into the bag, and shake well to fully coat the chicken. Repeat with other 4 halves until well coated.
  • In a heavy-bottomed skillet, pour 2 Tablespoons of olive oil in the bottom. Heat oil over medium-high heat. Brown the coated chicken, on both sides, until nice and golden brown. (You do not need to cook it all the way through. It will finish cooking in the oven.)
    Transfer the chicken to the prepared baking dish.
  • Combine the thyme, oregano, rosemary, parsley and garlic salt into the chicken broth and remaining olive oil. Stir well.
    Baste chicken with the broth mixture, then place in the oven uncovered. Bake for 15 minutes (and continue to baste every 5 minutes while it cooks.)
    Chicken is done when the internal temperature reaches 165 degrees F. Do not overcook.
    Serve warm and enjoy!


Recipe adapted from: 5 Boys Baker