Roasted Chicken Breasts Base Recipe
- Reviews 2
Ready In: 45 mins
Serves: 4
Ingredients
- 2 tablespoons unsalted butter, room temperature
- 2 whole bone-in skin-on chicken breasts (about 11/2 pounds each, patted dry with paper towels and trimmed of excess fat)
- 1 tablespoon vegetable oil
- kosher salt
- fresh ground pepper
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.
- PREPARING THE CHICKEN:.
- In a small bowl, mix 1/2 teaspoon salt and butter until combined. Sprinkle underside of chicken breasts liberally with salt and pepper.
- Gently lift skin at bottom of breast to create small pocket for butter.
- Using teaspoon, place butter in center of meat. Pressing on skin, spread butter evenly over meat (and under the skin ).
- Rub skin of each whole breast with 11/2 teaspoons oil and sprinkle leberally with pepper.
- COOKING THE CHICKEN:.
- Set chicken breasts on broiler pan rack, and gently pull out rib cage from each side of breast to create a stable base i.e. 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. To carve, follow illustrations 1 through 3 below.
- CARVING THE CHICKEN:.
- To remove meat, cut straight down along one side of breastbone.
- Run knife down along rib cage to remove entire breast half.
- Slice each breast half crosswise on bias, making thin slices.
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