Herb Crusted bone in Chicken Breasts with rice pilaf and Brussels sprouts

On Monday i was looking for a quick, healthy and yummy recipe for some chicken breasts i had in the fridge that needed to be used. After looking online i found a few pretty good recipes, but i either didn't have all of the ingredients needed or didn't have the time for the ideas i liked.  So, i decided to take just some of the ideas from those that sounded good and came up with my own dinner ensemble. H So good! It got the family's approval for sure. Try it! 

Ingredients

4 Tbsp	olive oil
2-3 Tbsp	minced onion
2-3 clove	minced garlic
2 tsp	dried thyme
1 tsp	dried rosemary crushed
1/2 tsp	ground sage
	salt to taste
	pepper to taste
	a couple of dashes of hot pepper sauce to taste
4	bone in chicken breasts with skin
	a handful of chopped parsley

Directions

 Preheat oven to 425

In a bowl (large enough to be able to put your chicken breasts in one at a time) prepare basting sauce by combining oil with minced onion, garlic, herbs, salt, pepper and hot pepper sauce.

Turn chicken breasts in sauce to coat thoroughly. Place skin side up in shallow baking dish. Cover (I used alum foil and covered loosely).

Roast at 425, basting occasionally with pan drippings for about 40 to 60 minutes. NOTE: Stop basting after 30-40 minutes and take cover off for the last 10 to 20 minutes to get skin crispy. Times vary based on your oven and size of chicken breasts.
Sprinkle with fresh parsley and serve. 

I served this dish with a side of (boxed) rice pilaf and some fresh Brussels sprouts, which i boiled until fork tender, then placed in a serving bowl with a little bit of salt, pepper, butter and a squirt of lemon juice. Delish!