Ingredients for Roasted Chicken Breasts Base Recipe
- 1 tablespoon (14g) unsalted butter
- 2 medium (1 to 1 1/4 pound) bone-in, skin-on chicken breasts
- vegetable oil
- 1/2 teaspoon kosher salt
- freshly ground black pepper, to taste
- 1 1/2 teaspoons (7.5ml) olive oil
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How to Make Roasted Chicken Breasts Base Recipe
- Preheat oven to 450°F (232°C). Position oven rack in the middle.
- Line a broiler pan with aluminum foil; place the broiler pan rack on top.
- In a small bowl, whisk together 1/2 teaspoon salt and 1 tablespoon (14g) of unsalted butter until smooth.
- Season the underside of each chicken breast liberally with salt and freshly ground black pepper.
- Gently loosen the skin at the bottom of each breast to create a pocket. Using a teaspoon, spread the butter mixture evenly over the meat under the skin.
- Rub the skin of each chicken breast with 1 1/2 teaspoons (7.5ml) olive oil and sprinkle liberally with freshly ground black pepper.
- Place the chicken breasts on the broiler pan rack. Gently pull out the rib cage from each side of the breast to create a stable base and help them cook evenly.
- Roast for 35-40 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 160°F (71°C).
- Remove the chicken from the oven and let rest on a cutting board for 5 minutes before carving.
- **To Carve:** Cut straight down along one side of the breastbone. Run the knife down along the rib cage to remove the entire breast half. Slice each breast half crosswise on a bias, creating thin slices.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
30g
Carbs
0g
