Roasted Bone-In Chicken Breasts With Herbs

• 3 tablespoons olive oil
• 1/2 cup white wine
• 1 tablespoon dried onion flakes
• 1 lemon, zested
• 1 fresh garlic clove
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground sage
• 1/4 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon hot pepper sauce
• 2 chicken breast halves, bone-in with skin

1. Preheat oven to 425 degrees.
2. In the baking dish you are going to use, prepare the sauce/marinade by combining all of the ingredients.
3. NOTE: you can also use a good poultry seasoning that isn't completely ground in place of the rosemary, sage and marjoram since these are usually in this mix. If you use a poultry seasoning, use 1& 1/2 teaspoons.
4. Poke the chicken breasts several times to allow the seasoning to enter the meat through the skin.
5. Put the chicken breasts in sauce, and turn several times to coat thoroughly.
6. Place skin side down (breast down) in a shallow baking dish and cover with foil.
7. Bake the breasts for 15 minutes, and baste the chicken regularly during this time the pan drippings.
8. Remove the foil, flip to breast/skin side up. Continue baking another 20 - 30 minutes OR until the chicken juices run clear. This will help crisp up the skin.
9. Serve the chicken some of the pan juices as a sauce.

olive oil, white wine, onion flakes, lemon, garlic, thyme, rosemary, ground sage, marjoram, salt, ground black pepper, hot pepper, chicken

Taken from www.food.com/recipe/roasted-bone-in-chicken-breasts-with-herbs-456007 (may not work)