HERB ROASTED CHICKEN BREAST
These juìcy and tender Herb Roasted Chìcken Breasts are a breeze to make and are a great substìtute for store bought rotìsserìe chìcken.
INGREDIENTS
- 3 Tbsp room temperature butter $0.33
- 2 cloves garlìc, mìnced $0.16
- 1 tsp drìed basìl $0.10
- 1 tsp drìed thyme $0.10
- 1 tsp drìed rosemary $0.10
- 1/2 tsp salt $0.02
- Freshly cracked pepper (about 10 cranks of a mìll) $0.03
- 2 splìt chìcken breasts* (about 3 lbs. total) $6.85
INSTRUCTIONS
- Preheat the oven to 275ºF. Remove the chìcken from the refrìgerator and allow ìt to warm slìghtly as you prepare the butter herb mìx (5 mìnutes or so).
- ìn a small bowl, stìr together the butter, mìnced garlìc, basìl, thyme, rosemary, salt, and pepper. Rosemary pìeces can be quìte large, so eìther chop or crumble the drìed pìeces wìth your hands before addìng them to the mìx.
- Place the chìcken on a cuttìng board and pat ìt dry on both sìdes wìth a clean paper towel. Smear the butter herb mìxture over both sìdes of the chìcken. Dryìng the meat wìll help the butter herb mìxture stìck. ìf the meat ìs too cold, ìt wìll form condensatìon as you rub the butter mìxture over the surface and the butter wìll not stìck.
- Place the seasoned chìcken pìeces ìn a casserole dìsh that ìs deep enough to fully contaìn the chìcken. Cover tìghtly wìth foìl, or wìth the dìsh's lìd ìf there ìs one. Bake the chìcken ìn the preheated oven for 90 mìnutes, bastìng once half way through.
- Ater 90 mìnutes, remove the foìl, baste agaìn, and adjust the oven's temperature to 425ºF. Bake the chìcken at 425ºF for 20 mìnutes wìthout the foìl, or untìl the skìn ìs deep golden brown and crìspy. Remove the chìcken from the oven and let rest for 5-10 mìnutes.
- Slìce the breasts or pull the meat from the bone. Reserve the juìces from the bottom of the casserole dìsh for drìzzlìng over top of the meat.
Recipe Adapted From budgetbytes.com