Categories: Freezer Friendly Recipes Main Course Recipes

Herb Roasted Chicken Breast

Want a different take on chicken? This simple herb roasted chicken breast is the perfect budget-friendly dinner. Make ahead and freeze for busy weeknights!

The price of meat just keeps going up. This often means that in order to keep our meal plans budget friendly, we have to be more creative about using less expensive cuts of meat. Of course we still want whatever we make to taste amazing! This simple herb roasted chicken breast recipe is a perfect fit–easy, delicious, freezer-friendly, and made with bone-in chicken breasts or thighs, which tend to be much cheaper than their boneless counterparts.

To make it as part of a freezer cooking day, just split the marinade & chicken into multiple bags, then throw it right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious just marinated at room temperature. And don’t let the simplicity of the recipe fool you–this is another moist & flavorful meal that your family will absolutely go crazy for!

Herb Roasted Chicken Breast

Here is what you need:

1 cup olive oil
3 tablespoons dried onion
4 cloves garlic crushed
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon oregano
1/2 teaspoon sage
2 cups chicken broth
1 1/2 teaspoon season salt
1 teaspoon ground black pepper
1/3 cup fresh parsley, chopped
8 bone-in chicken breasts or thighs

Step 1: Crush garlic.

Step 2: In a medium size bowl, prepare the basting sauce by combining olive oil, broth, onion, garlic, thyme, rosemary, sage, oregano, salt, pepper & parsley.

Step 3: Be sure to label bags first then divide mixture into the 2 bags. Then add chicken to bags with basting sauce, massage basting sauce around chicken then freeze.

Step 5: Thaw chicken and cook in shallow baking dish. Cover with tinfoil.

Step 6: Roast at 425 degrees F, if desired baste occasionally with pan drippings, cook for about 45-60 minutes, until meat is fully cooked. (Use a meat thermometer to be safe!) Once cooked,plate on a warm platter and spoon pan juices over top.

Tip: To make a complete meal, roast potatoes at the same time you are roasting the chicken. Toss potatoes in olive oil, salt, pepper, oregano and parsley.Roast uncovered on baking sheet.

5 from 1 vote
Print

Herb Roasted Chicken Breast

This super flavorful chicken recipe is sure to be a new family favorite!
Course Main Course
Cuisine American
Keyword Herb Roasted Chicken Breast
Prep Time 7 minutes
Cook Time 45 minutes
Total Time 52 minutes
Servings 8 people

Ingredients

  • 1 cup olive oil
  • 3 tablespoons dried onion
  • 4 cloves of garlic crushed
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary crushed
  • 1/2 teaspoon ground sage
  • 1 1/2 teaspoons oregano
  • 2 cups chicken broth
  • 1 1/2 teaspoon season salt
  • 1 teaspoon ground black pepper
  • 1/3 cup fresh parsley chopped
  • 8 bone-in chicken breasts or thighs with or without skin

Instructions

  1. Crush garlic.
  2. In a medium size bowl, prepare the basting sauce by combining olive oil, broth, onion, garlic, thyme, rosemary, sage, oregano, salt, pepper & parsley.
  3. Be sure to label bags first then divide mixture into the 2 bags. Then add chicken to bags with basting sauce, massage basting sauce around chicken then freeze
  4. Thaw chicken and cook in shallow baking dish. Cover with tinfoil.
  5. Roast at 425 degrees F, if desired baste occasionally with pan drippings, cook for about 45-60 minutes. (Use a meat thermometer to be safe!)  Once cooked,plate on a warm platter and spoon pan juices over top.

Recipe Notes

Tip: Roast potatoes at the same time. Toss potatoes in olive oil, salt, pepper, oregano and parsley. Roast uncovered on baking sheet.

Want more freezer recipes? Here are some of our favorites!

PIN FOR LATER:

Ruth Soukup

Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.

View Comments

  • Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

  • Had high hopes for this. It was not good. Bland and boring. Neither of us liked it. Didn't even finish it.

  • This was awesome. We all loved it and it is definitely going in to our meal plan rotation! Thank you so much for a great recipe!!

  • This looks delicious! Thank you for sharing. I love chicken to bits and I find myself always wanting it when my fiancée barbeques xD it also can be found at a good price. Like you said, meat can be way too expensive -_-

  • How long do you cook them? Under the picture it says 45 - 60 minutes, but the recipe card says 35 - 45 minutes.

    • It somewhat depends on the chicken. Bone in chicken will take 45-60 minutes, while boneless breasts will be done sooner. It is best to use a meat thermometer if you have one! But thanks for letting me know about the discrepancy--I corrected it! :-)

  • Can you use frozen, boneless chicken breasts, or should they be thawed before putting them in the basting sauce and refreezing? (Can you even refreeze chicken like that? I'm worse than a novice cook, can you tell?)

    • If possible, I would start with fresh and then freeze. However, if you already have frozen breasts in the freezer, keep them frozen, add the sauce, return to freezer, then thaw when you are ready to cook them. Hope that helps! :-)

  • I'm assuming the broth was mixed with the herb mixture, but I'm wondering, does the marinade go in the roasting pan, or do you discard? What I like about this recipe is the fact I can use a whole tray of chicken breasts, but freeze single servings for the "single" me. I can see a campfire variation wrapping in foil with herbs adding sliced potatoes, & squash. Thanks for posting. Your pictures look so enticing.

    • Yes all the marinade goes into the roasting pan with the chicken! :-)

  • The chicken looks delicious (especially the marinade)! I completely agree with you about the price of meat jumping up - my husband and I have made conscious efforts to eat less meat - often, by making a vegetable the "star" of dinner. For example, instead of chicken panini's, we'll do veggie panini's with a large slice of tomato :)

Share
Published by
Ruth Soukup

Recent Posts

  • Holiday Resources

Our LWSL Holiday Planner is back (but only for a limited time!)

Have you heard the news? It’s the 12th Anniversary of our LWSL Holiday Planner! For…

2 years ago
  • Archived

Favorite 5 – Organizational Tools

LWSL & Co. Favorite 5 It seems crazy that it's fall already, but we can…

2 years ago
  • Archived

Favorite 5 – Things We Use Every Day

Lisa's Favorite 5 I'm a busy wife, mom, and gigi, so I'm all about finding…

2 years ago
  • Fix Your Budget

Stop Worrying About Money

Feeling like your finances are out of control can be downright scary. Don't miss these…

2 years ago
  • Archived

Favorite 5 – Mama’s Me Time Necessities

Amanda's Favorite 5 Do you spend so much time pouring into everyone else in your…

2 years ago
  • Archived

Favorite 5 – Gifts for Dads

Danny's Favorite 5 Need some gift ideas for the Dads in your life? I've got…

2 years ago

Simplify your life in just 3 simple steps. Get our Living Well Starter Guide, absolutely free!

GET IT HERE