HERB ROASTED CHICKEN BREASTS #3
really like having pre-cooked chicken in the fridge that I can use to quickly whip up a sandwich or wrap, or add protein to a bowl of pasta, salad, or one of my “leftovers” bowls. While I often use a rotisserie chicken for this purpose, they are sometimes just too salty and we have a hard time going through a whole chicken between the two of us. So, this week I experimented a bit more with the “low and slow” roasting method and made these incredibly tender and juicy Herb Roasted Chicken Breasts.
I first used the “low and slow” technique with my Oven Roasted Chicken Legs and was really pleased with not only the texture of the meat, but the delicious juices that were left in the dish after roasting. This time I combined the butter with a trio of herbs and slathered it over two bone-in, skin-on split chicken breasts. The breasts were quite large, so I lowered the heat a bit and let them roast even longer before removing the cover to let them brown. The results were even more incredible. I pulled the meat from the breasts after cooking, drizzled the juices over top, and have been snacking on the meat all week.
And for all you Instant Pot / Pressure Cooker owners out there, You can make this dish even faster and easier! Just follow the technique used in my Pressure Cooker Chicken and Rice recipe (pressure cook then broil to brown the skin). 👍
You ready for the most tender and juicy chicken breast EVER?
HERB ROASTED CHICKEN BREAST
These juicy and tender Herb Roasted Chicken Breasts are a breeze to make and are a great substitute for store bought rotisserie chicken.
Total Cost $7.69 recipe / $1.92 serving
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
INGREDIENTS
3 Tbsp room temperature butter $0.33
2 cloves garlic, minced $0.16
1 tsp dried basil $0.10
1 tsp dried thyme $0.10
1 tsp dried rosemary $0.10
1/2 tsp salt $0.02
Freshly cracked pepper (about 10 cranks of a mill) $0.03
2 split chicken breasts* (about 3 lbs. total) $6.85
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.
RECIPE NOTES:
*This recipe is for bone-in and skin-on chicken breasts. Using boneless and/or skinless breasts will require different cooking times and temperatures, and will yield different results. For instructions on how to bake boneless chicken breasts, visit my recipe for Garlic Herb Baked Chicken Breasts.
