Wednesday, April 13, 2011
Roast Bone-In, Skin On Chicken Breasts with Herb Butter
Both the bone and the skin add flavor, and the skin provides a nifty little pocket in which you can tuck herbs, spices, and flavorings of all sorts. If you can only find a split breast, use that. Roast some diced summer or winter vegetables at the same time; have them with the chicken.
1 Whole bone-in chicken breast, about 1 1/2 pounds
1 1/2 tablespoons butter, at room temperature
Salt and pepper
Grated zest of lemon
2 teaspoons finely chopped rosemary or sage
1 garlic clove minced
1. Preheat the oven to 450 degrees F. Pat the chicken dry, then gently loosen the skin with your hands.
2. Mix the butter with 1/4 teaspoon salt, pepper, lemon zest, rosemary or sage, and garlic. Spread it under the skin and over the meat.
3. Season the whole breast well with salt and freshly ground pepper, then set breast, skin side up, on a foil-lined sheet pan or in a baking dish. Roast for thirty-five minutes, or until the meat thermometer registers 160 degrees at the thickest part of the breast. Take it out of the oven, let stand for five minutes, then carve off as much as you wish to eat. Wrap and refrigerate the rest for you next dish.