Roasted Herb Marinated Chicken Breasts

Prep Time: 15 min

Cook Time: 25 min

Total Time: 40 min

Servings: 2


  • 2 tbsp white wine vinegar
  • 1 clove garlic, minced
  • 1 tbsp Dijon mustard
  • 3/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1/4 tsp lightly chopped fresh parsley
  • 1/4 tsp lightly chopped fresh thyme
  • 1/4 tsp lightly chopped fresh marjoram
  • 2 bone-in chicken breasts, with skin
  • Salt to taste
  • Carrots and Beans:
  • Filippo Berio Extra Virgin Olive Oil
  • 6 green onions, cut in wedges
  • 8 to 10 baby carrots, cut in half
  • 1/2 lb green Romano beans, cut into large pieces, blanched
  • Salt


    • Preheat oven to 400°F. In small bowl, mix together vinegar, garlic and mustard; Whisk in olive oil; reserve 2 tbsp vinaigrette. Combine reserved vinaigrette with parsley, thyme and marjoram; set aside.
    • Place chicken breasts on rack in roasting pan or baking tray; season with salt and brush with olive oil vinaigrette. Roast chicken for 25 minutes; brush with reserved herb vinaigrette. Roast for 10 minutes or until instant-read thermometer inserted into thickest part of breast reads 160°F.
    • Carrots and Beans: Meanwhile, heat 2 tbsp olive oil in skillet set over medium heat; cook green onions for about 2 minutes or until softened. Add carrots; sauté for about 4 minutes or until tender. Add beans; cook until heated through. Season with olive oil and salt to taste.


    Recipe Provided by Chef Francesco Tonelli