I use this roasted chicken to add to chicken noodle soup, chicken and dumplings, or my kids like to eat with roasted vegetables, such as, Brussel sprouts, carrots, potatoes, or broccoli. Roasted Vegetables are easy, fast, and amazing flavor. We cut to bite size pieces lightly coat with olive oil and sprinkle with salt and pepper. Cook at 400 until they are done. We like them still crunchy. If you overcook, they will get soggy.
Mix together and set aside:
1 T. Rosemary
1 T. Thyme
1 T. Oregano
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Olive Oil
Crushed garlic
Salt and Pepper
2-4 Chicken Breast
Rub or brush olive oil on chicken breast. Then sprinkle both sides with salt and pepper. I like to rub crushed garlic and follow up with rosemary, thyme, and oregano mixture.
Bake at 400 for 20-25 minutes or until done. Chicken – 170 degrees