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Herb Roast Chicken with Au Jus
Recipes
Herb Roast Chicken with Au Jus
4 servings
45 minutes total (Active 20 minutes)

Ingredients

  • 2 tablespoons fresh thyme leaves, chopped
  • 2 tablespoons fresh rosemary leaves, chopped
  • 3 tablespoons fresh Italian parsley, chopped and divided
  • ¼ cup unsalted butter, softened
  • ½ teaspoon minced garlic
  • 4 boneless, skinless chicken breasts (about 2 lb)
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 3 tablespoons extra-virgin olive oil
  • 8 oz presliced white mushrooms
  • ½ cup reduced-sodium chicken broth
  • ½ cup white wine
  • Nonstick aluminum foil

Steps

    1. Preheat oven to 400°F. Chop thyme, rosemary, and parsley (reserve 1 tablespoon parsley). Combine butter, garlic, thyme, rosemary, and 2 tablespoons parsley; set aside. Season chicken with salt and pepper (wash hands).
    2. Preheat large, nonstick sauté pan over medium-high 2–3 minutes. Add olive oil and chicken. Cook 2–3 minutes on each side until browned.
    3. Arrange mushrooms in 13- x 9-inch baking pan. Pour broth and wine into baking pan, then place chicken on top. Spread herb butter over chicken.
    4. Cover baking pan with foil and bake 15 minutes. Spoon juice over chicken and mushrooms and bake 5–7 more minutes until chicken is 165°F. Sprinkle with reserved 1 tablespoon parsley. Serve.

Amount per ¼ recipe serving: Calories 480, Total Fat 28g, Sat Fat 10g, Trans Fat 0g, Chol 155mg, Sodium 320mg, Total Carb 4g, Fiber 1g, Sugars 1g, Protein 47g, Calc 4%, Iron 15%