Roasted Chicken Breasts With Chipotle, Cumin, and Cilantro

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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 minced chipotle chiles in adobo, ground cumin, chopped fresh cilantro leaves, 1/2 teaspoon salt, 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.
  • 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.
  • Serve immediately.
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