Roasted Chicken Breasts
Ready In: 1 hr
Serves: 5
Ingredients
- 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
Directions
- 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.
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