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Roast Chicken Legs with Marinated Butterflieces Recipe


2 cloves garlic, minced

6 skinless, boneless chicken breast halves

2 tablespoons olive oil

1/2 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon dried rosemary

2 teaspoons dried sage

1 teaspoon salt

5 small white onions, thinly sliced


Place cloves of garlic in a vinaigrette or marinade (optional) and sprinkle over chicken;

Place chicken pieces in a large pot over medium heat. In a small bowl, mix olive oil, oregano, basil, rosemary, sage, salt and white onions. Pour oil mixture over chicken and toss to coat. Cover pot and allow to steam.

Bake at 350 degrees F (175 degrees C) for 45 to 45 minutes. Turn breasts once while cooking. Discard onions.