Baked Italian-Style Herbed Chicken - 8NEWS - WRIC | News Where You Live

Baked Italian-Style Herbed Chicken

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4 to 6 servings


  • 2 garlic cloves, peeled and minced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon water
  • 2/3 cup Dijon-style or country-Dijon-style prepared mustard
  • 3 tablespoons finely snipped fresh chives
  • 1 tablespoon finely snipped fresh basil leaves (no stems) or 1 teaspoon dried basil
  • 4 to 6 chicken half breasts, skin removed, or 1½ to 2 pounds boneless chicken breasts, or 4 chicken leg quarters (leg and thigh attached together), or 1 (3 to 4-pound) fryer/broiler chicken or 1( 3 to 4 pound) package Pick-of-the-Chickcut into serving pieces (skin may be removed, if desired), or about 3 to 4 pounds assorted chicken pieces (drumsticks, thighs, breast pieces, drumettes, or wings
  • About 1 cup Italian-style-seasoned breadcrumbs, or ½ cup Italian-style-seasoned breadcrumbs and ½ cup grated Parmesan or Romano cheese
  • Salt and freshly ground black pepper to taste
  • Paprika, thin lemon slices, sprigs of  fresh basil, and spears of fresh chives as desired for garnish


In a small bowl, combine garlic, olive oil, lemon juice, and water, blending well; set aside.  In a second small bowl, combine mustard, chives, and basil, mixing well.  With a pastry brush, evenly coat all sides of chicken pieces with mustard mixture.   

Spread crumbs or crumbs/cheese mixture out on a sheet of wax paper or place in a zip-lock large plastic bag or deep small bowl.  Roll mustard-coated chicken pieces in crumbs, coating each piece lightly.   

Arrange chicken pieces in one layer (bone-side-down if using bone-in chicken pieces) in a 15 x 10 x 1-inch baking pan or other shallow baking pan liberally coated with olive oil-flavored non-caloric vegetable cooking spray.  Evenly drizzle olive oil mixture over chicken pieces.   

Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 30 minutes; season chicken pieces with salt and pepper, turn (over) chicken pieces, and continue baking for 25 to 30 minutes or until chicken pieces are fork tender.  Adjust seasoning of chicken pieces to taste.  Lightly sprinkle chicken pieces with paprika. Garnish each serving with thin lemon slices, a sprig of fresh basil, and 2 to 3 spears fresh chives.

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