• 4 bone-in chicken breast halves, with skin
• 1 1/2 tablespoon chopped fresh parsley
• 3 tablespoons olive oil
• 1 tablespoon minced onion
• 1 clove crushed garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground sage
• 1/4 teaspoon dried marjoram
• 1/8 teaspoon hot pepper sauce

Directions:
Make basting sauce by combining olive oil, grated onion, garlic, salt and pepper, herbs, and chili sauce.

Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.

Roast at 425degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.