4 ounces chicken, cut into 1 to 2 pieces
1/2 cup brown rice
1/4 cup olive oil
2 tablespoons honey
1 tablespoon chicken bouillon granules
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
3 tablespoons dried basil
3 tablespoons dried oregano
2 teaspoons dried basil
1 tablespoon sage
1 tablespoon sage
2 teaspoons dried rosemary
1 teaspoon dried rosemary
1 teaspoon dried basil
1/2 cup chopped fresh parsley
Place chicken pieces in a large bowl, pressing down juices to pour over. Let stand in marinade for at least 10 minutes. Preheat oven to 450 degrees F (230 degrees C).
Cover & tie chicken pieces with marinade, removing marinade with a slotted spoon. Place pieces in a large shallow dish. Dip chicken pieces in marinade and place on a baking sheet. Brush marinade liberally over all surfaces of chicken.
Bake about 15 minutes, flipping chicken pieces halfway through cooking.
Remove chicken pieces from oven. Brush remaining marinade over chicken pieces. Brush or drizzle with remaining olive oil.
Bake about 10 minutes longer, or until chicken is no longer pink and juices run clear.