Herb roasted chicken breasts make a delicious meal, and the preparation is a snap. I used split chicken breasts on the bone, but feel free to use chicken thighs or legs. The ideal temperature for chicken breasts is 165 F, but if you are using thighs or legs, I recommend at least 175 F.
PrintHerb and Butter Roasted Chicken Breasts
Herb and butter roasted chicken breasts make an easy meal for any night of the week. Serve the chicken with mashed potatoes and your family’s favorite veggies.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts, Easy Meals, Herbs
Ingredients
Scale
- 4 chicken breasts, on the bone with skin
- 3 tablespoons butter
- 2 teaspoons fresh chopped rosemary or 3/4 teaspoon crumbled rosemary
- 2 teaspoons fresh chopped thyme or 3/4 teaspoon dried leaf thyme
- 2 teaspoons snipped fresh chives, optional
- 2 teaspoons chopped fresh parsley, optional
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Heat oven to 375 F.
- Line a baking pan with foil and lightly grease.
- Arrange the chicken breasts, skin side up, in the baking pan. Combine the butter with herbs and salt and pepper; mix until well blended. Put about 2 teaspoons of the mixture under the skin of each chicken breast. Sprinkle with salt an
- Melt the remaining butter and herb mixture and set aside.
- Roast the chicken breasts for about 35 minutes, or until chicken reaches 165 F, brushing with the remaining butter and herb mixture once or twice.
