If you’re looking for a simple and delightful way to prepare chicken, this Easy Herb Roasted Chicken Breasts recipe is perfect for you. With just a few fresh herbs and a short time in the oven, you’ll have a juicy and flavorful dish that’s sure to impress. Perfect for a quick weeknight dinner or a weekend gathering. Let’s get cooking!
Steps
- Preheat your oven to 275ºF and allow the chicken to warm slightly. In a small bowl, mix together room temperature butter, minced garlic, dried basil, thyme, rosemary, salt, and freshly cracked black pepper until it forms a paste.
- Pat dry the split chicken breasts with a paper towel, ensuring they are dry for the butter to adhere properly. Rub the butter and herb mixture over both sides of the chicken, coating them evenly.
- Place the seasoned chicken in a deep casserole dish and cover it tightly with foil or a lid. Roast the chicken in the preheated oven for 90 minutes, basting once midway through and resealing the foil afterward.
- After 90 minutes, remove the foil, baste again, and increase the oven temperature to 425ºF. Roast the chicken for another 20 minutes without the foil until the skin becomes golden brown and crispy.
- Let the chicken rest for 5-10 minutes to allow the juices to redistribute. Slice the breasts or remove the meat from the bones, reserving the juices from the dish to drizzle over the meat for added flavor.
Ingredients
- 3 tablespoons butter, at room temperature
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- Freshly cracked black pepper (approximately 10 turns of a pepper mill)
- 2 split chicken breasts (bone-in, skin-on, approximately 3 pounds total)
Nutritional Values
Calories: 1160.12kcal | Carbohydrates: 4.4g | Protein: 158.52g | Fat: 53.12g | Sodium: 4213.52mg | Fiber: 1.6g
FAQ
- Can I use boneless or skinless chicken breasts for this recipe?
- This recipe is specifically designed for bone-in and skin-on chicken breasts. Using boneless or skinless breasts will require different cooking times and temperatures, and may result in a different texture and taste.
- How can I make Herb Roasted Chicken Breasts in an Instant Pot?
- Yes, you can! To make this dish using an Instant Pot, follow a similar method to the Pressure Cooker Chicken and Rice recipe. Pressure cook the chicken first and then broil it afterward to achieve a crispy skin.
- What is the benefit of using the “low and slow” roasting method?
- The “low and slow” roasting technique helps in achieving tender and juicy chicken. It allows the meat to cook evenly, retains moisture, and enhances the flavors by allowing the herbs and spices to infuse deeply.
- How should I store leftover Herb Roasted Chicken?
- After removing all the meat from the bones, drizzle it with the reserved juices for added flavor. Store the chicken in an airtight container in the refrigerator, ensuring the juices are included to keep the meat moist.
- Can I substitute fresh herbs for dried herbs in this recipe?
- Yes, fresh herbs can be used in place of dried herbs. However, remember that fresh herbs are more potent, so you might need to use a larger quantity to match the flavor intensity provided by dried herbs.
Tips
- To ensure the butter herb mixture adheres well to the chicken, make sure the chicken is not too cold. Allow it to warm slightly after removing it from the refrigerator, and pat it dry with a paper towel to prevent condensation.
- For the most tender and juicy results, use the “low and slow” roasting method. Start by baking the chicken at 275ºF for 90 minutes, then increase the temperature to 425ºF for an additional 20 minutes to achieve a golden brown and crispy skin.
- Remember to baste the chicken halfway through the initial roasting period and once more after removing the foil. This helps to infuse the chicken with flavor and keep it moist.
- Don’t waste the flavorful juices at the bottom of the pan. After pulling the meat from the bone, drizzle these juices over the chicken for added taste and moisture before serving or storing.
Equipment
- Casserole dish with lid – If you don’t already own a deep casserole dish that is suitable for oven roasting, you might consider purchasing one.
- Meat thermometer – To ensure the chicken reaches the correct internal temperature for safety and best texture.
- Basting brush – Useful for applying the butter herb mixture and basting the chicken during cooking.
- Pepper mill – If you prefer freshly cracked black pepper and don’t already own a pepper mill.
