Roasted Herb Basted Chicken

• 3 tbsp Olive oil
• 1 tbsp Minced onion
• 1 clove Crushed garlic
• 1 tsp Dried thyme
• 1/2 tsp Dried rosemary
• 1/4 tsp Ground sage
• 1/4 tsp Dried marjoram
• 1/2 tsp Salt
• 1/2 tsp Ground black pepper
• 1/4 tsp Hot pepper sauce
• 2 lb Chicken breasts
• 1 1/2 tbsp Chopped fresh parsley

1. Preheat oven to 425F (220 C).
2. In a medium bowl, combine the olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
3. Turn the chicken breasts in the sauce and coat thoroughly.
4. Place chicken in a shallow baking dish; cover with foil to retain moisture.
5. Roast chicken, basting occasionally with pan drippings for 40 minutes.
6. Remove dish and spoon drippings over chicken.
7. Sprinkle with fresh parsley.

olive oil, onion, garlic, thyme, rosemary, ground sage, marjoram, salt, ground black pepper, pepper sauce, chicken breasts, parsley

Taken from cookpad.com/us/recipes/351505-roasted-herb-basted-chicken (may not work)