Herbed Roast Chicken


  • Total Time25 mins
  • Makes4 to 4 servings

This chicken recipe is as tasty as it is simple. Use leftovers for Next-Night Tacos.


  • 6 skinless, boneless chicken breasts, or 12 skinless, boneless chicken thighs

  • 4 tsp olive oil

  • 1/2 tsp dried thyme

  • 1/2 tsp dried sage

  • 1/2 tsp salt

  • 1/2 tsp ground black pepper

  • 1 lime, or lemon, thinly sliced (optional)


  • Preheat oven to 375°F (190°C). Place chicken in a large bowl. Drizzle with olive oil and sprinkle with seasonings. Turn to evenly coat. Spread out on a foil- or parchment-lined baking sheet. Arrange lime slices overtop.

  • Bake in centre of preheated oven until cooked through, 25-30 minutes for chicken breasts, or 20-25 minutes for chicken thighs. Serve 4 chicken breasts, or 8 chicken thighs, for dinner. Great with fresh garden salad and boiled baby potatoes.

  • When remaining chicken has cooled slightly, store in a container and refrigerate until ready to make Next-Night Tacos, up to 2 days.

Nutrition (per serving)

Carbohydrates 30g, Fibre 5g, Sodium 1mg.

This article was originally published on Sep 01, 2011

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.