Herb Roasted Chicken Breast
User Reviews
4.8
Herb Roasted Chicken Breast
Description
The recipe begins by blending room temperature butter with dried herbs—basil, thyme, and rosemary—and minced garlic, along with salt and freshly cracked pepper. The butter-herb mixture is rubbed over chicken breasts that are patted dry to help the seasoning adhere. Using bone-in, skin-on breasts here contributes to the meat's moisture and flavor during the low and slow cooking process.
Baking at 275°F for 90 minutes under foil or a tight lid traps steam and prevents drying. Basting once halfway through encourages even seasoning and helps build flavor. The gentle cooking method results in tender chicken with a subtle herbed crust and juicy interior.
This approach differs from boneless or skinless breasts, which would require different cook times and techniques.
Ingredients
- 3 Tbsp butter $0.33, room temperature
- 2 cloves garlic $0.16, minced
- 1 tsp basil $0.10, dried
- 1 tsp thyme $0.10, dried
- 1 tsp rosemary $0.10, dried
- 1/2 tsp salt $0.02
- black pepper $0.03, freshly cracked, about 10 cranks of a mill
- 2 chicken breast $6.85, split, about 3 lbs. total
Instructions
- Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
- In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
- Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
- Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
- Ater 90 minutes, remove the foil, baste again, and adjust the oven's temperature to 425ºF. Bake the chicken at 425ºF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. Remove the chicken from the oven and let rest for 5-10 minutes.
- Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.
Notes
- This recipe is developed for bone-in, skin-on chicken breasts; using boneless or skinless will require different cooking methods and timing.
- Drying the chicken before applying butter mixture helps it adhere and prevents condensation during seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 29003 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 290.03kcal | 15% |
| Carbohydrates | 1.1g | 0% |
| Protein | 39.63g | 79% |
| Fat | 13.28g | 20% |
| Sodium | 1053.38mg | 44% |
| Fiber | 0.4g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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