4 skinless, boneless chicken breast halves
6 skinless, boneless chicken wings
1/2 teaspoon ground black pepper
2 teaspoons paprika
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 teaspoons paprika
1/2 teaspoon dried parsley
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried parsley
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/8 teaspoon dried sage
1/8 teaspoon dried dill weed
1/8 teaspoon dried thyme
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
Preheat a roasting rack in the oven, and place chicken breasts on rack in the oven to prevent sticking. Brown on all sides. Remove chicken from rack of oven.
Dredge skinless, boneless chicken in salt to prevent sticking. Dot with 1 teaspoon paprika. Drain excess liquid from pan (recipe below). Mix in paprika, garlic powder, paprika, garlic powder, parsley, sage, oregano, salt, parsley, basil and rosemary. Place drained chicken on rack of oven.
Roast uncovered for 30 minutes in the oven, or until chicken juices are absorbed.
Roast uncovered for 15 to 20 minutes, turning once, to prevent browning.