Prep 20 mins
Cook 40 mins
This recipe was actually a hit with my family, due in no small part I'm sure to the crispy chicken skin. To make sure that the breasts cook at the same rate, purchase two similarly sized whole breasts (not split breasts) with skins fully intact. Whole chicken breasts weighing about 1 1/2 pounds work best because they require a cooking time long enough to ensure that the skin will brown and crisp nicely. If you do not own a broiler pan, use a roasting pan fitted with a flat wire rack. This recipe can easily be increased by 50 or 100 percent. If you do increase it, just make certain not to crowd the chicken breasts on the broiler pan, which can impede the browning and crisping of the skin. Adapted from Cook's Illustrated
- 2 garlic cloves
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter
- 2 whole bone-in skin-on chicken breasts
- 1 tablespoon vegetable oil
- Adjust oven rack to middle position; heat oven to 450 degrees.
- Line bottom of broiler pan with foil, place broiler pan rack on top; set aside.
- In small bowl, mix 1/2 teaspoon salt with garlic, rosemary, lemon zest, and butter until combined.
- Sprinkle underside of chicken breasts liberally with salt and pepper.
- Gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat. (Tip: If the skin becomes unattached, you can reattach with toothpicks.).
- Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper.
- Set chicken breasts on broiler pan rack, propping up breasts on rib bones.
- Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes.
- Transfer chicken to cutting board and let rest 5 minutes.
- Carve and serve immediately.