Herb Roasted Chicken Breast

Herb Roasted Chicken Breast Square 2The 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!

Here is what you need:

Herb Roasted Chicken Breast 3

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.

Herb Roasted Chicken Breast 1

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.

Herb Roasted Chicken Breast 5

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.

Herb Roasted Chicken Breast 6

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

Herb Roasted Chicken Breast 4

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.

Herb Roasted Chicken Breast Vertical

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What are your favorite freezer recipes?


  1. August 20 at 12:30PM

    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 🙂

  2. August 21 at 06:55AM

    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.

    • Ruth Soukup
      August 23 at 06:40PM

      Yes all the marinade goes into the roasting pan with the chicken! 🙂

  3. Melissa
    August 21 at 12:22PM

    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?)

    • Ruth Soukup
      August 22 at 05:00AM

      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! 🙂

  4. Heather
    August 21 at 06:17PM

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

    • Ruth Soukup
      August 22 at 05:01AM

      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! 🙂

  5. August 24 at 10:49AM

    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 -_-

  6. Krista
    September 19 at 09:17PM

    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!!

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