Italian-Seasoned Roast Chicken Breasts

Great addition to my chicken recipes. Would certainly make again.

I had to use what I had on hand, so I made the recipe w a lime instead of lemon, granulated garlic, not fresh, a little cumin, chili powder and the olive oil and salt. It came out great w a Mexican flavor. My husband didn't want his this way but when he tasted mine, he said he'd have it that way next time. I would definitely make this again, hopefully w the lemons next time!

Made this lady night with the herbed potatoes and roasted lemon pepper asparagus. It was a hit. Easy weeknight dish. Will make again

Amazing, added dried oregano and Italian seasoning mix.

Super-easy & nicely flavored, made to recipe except let chicken marinate for about 20 min at room temp before baking. Served with spaghetti/olive oil/garlic and crisp-steamed asparagus.

This recipe did not have a lot of flavor.

Excellent! will make again and again. with mashed potatoes, corn and lemony green beans to give family veggie options. extra for chicken tacos tomorrow night. especially love CL's moderation philosophy permission to eat the skin... phew... (like)

This is wonderful. I made it as written and will do so again. I do agree that it made the house a little smoky, that is my only complaint. But it is definitely a company's coming meal. Tasted just like something you would get at a restaurant. I served with baked potatoes and broccoli.

Fabulous and easy, chicken was juicy and flavorful, I will make this again many times I'm sure. I probably will lower the oven temp and increase cooking time a little, fat dripping into the broiler pan made the kitchen kind of smoky. Served with steamed green beans. I would make for company.

WOW!! This is a great recipe for chicken! The end result was extremely moist and flavorable. I have enough chicken leftover to use on a pizza this week. The only change I made was to bake it at 375 as I was roasting fennel and carrots at that temp and did not want to turn on 2 ovens. The cooking time at that temp was about 50 min. Delicious!

WOW this was delicious!! It was easy to make, the skin was crispy and the chicken was tender and juicy. Baking this on the broiler pan is brilliant as the fat drips down and the chicken isn't cooking in the drippings. The next time I roast a whole chicken, I will be using this method. I served this with steamed rice and steamed green beans. The next night I reheated the leftovers in the oven to get a crispy skin and the chicken did not dry out; I served the leftovers with with vegetable fried rice....FABULOUS recipe!!