(Easy) Herb Roasted Chicken Breast

Ingredients

Serves 4

2 chicken breast halves (about 6 oz each)

2 garlic cloves, minced

1 tablespoon chopped rosemary

1 tablespoon chopped sage leaves

1 teaspoon thyme

1 teaspoon dry mustard

1 teaspoon salt (adjust to taste)

¼ teaspoon ground black pepper

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

½ cup dry white wine

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.

Place minced garlic on a cutting board and sprinkle a big pinch of coarse salt on top. Hold the blunt side of a heavy chef’s knife with both hands and drag the sharp side of the blade across the garlic, so that the blade presses and flattens the garlic against the board. Repeat until a thick, rich paste forms.

In a small bowl combine crushed garlic with rosemary, sage, thyme, mustard, salt, pepper, olive oil, and lemon juice to make a paste. Using your fingers (or a spoon) smear the paste on the chicken breast and place it in a rimmed baking sheet (or a baking pan).

Pour white wine around the chicken breast (not on the chicken) and roast for about 20 minutes to 25 (or until the temperature registers 165°F on an instant-read thermometer.) Cooking time depends on how big the chicken breasts are and how hot your oven is, the most important thing is that the chicken is cooked through.

Once cooked, remove from the oven and let cool for 5 minutes.

Slice and serve with the pan juices spooned over the meat.