Roasted Split Chicken Breasts With Herbs
A simple combination of pantry ingredients and herbs are combined to make these split chicken breasts shine.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Chicken, Chicken Breasts
- Method: Roast
Ingredients
Scale
- 4 chicken breast halves, bone-in
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chopped scallions
- 2 cloves garlic, minced
- 1 to 2 teaspoons finely grated lemon zest
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon fresh chopped dill or 1 teaspoon dried dill weed
- 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried
- kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400 F.
- Pat the chicken dry with paper towels and place it in a nonreactive container or food storage bag.
- In a bowl, combine the olive oil, lemon juice, scallions, garlic, lemon zest, rosemary, dill, and thyme. Pour the mixture over the chicken. Cover or seal the bag and refrigerate for 2 to 4 hours. Turn occasionally to keep the chicken coated with the marinade.
- Remove chicken from marinade and arrange it, skin-side up, on a rack in a foil-lined baking pan. Sprinkle lightly with kosher salt and freshly ground black pepper.
- Pour the marinade into a saucepan and place it over high heat. Bring it to a boil; continue boiling for 1 minute.
- Bake the chicken breasts for about 40 to 50 minutes, basting frequently with the boiled marinade. The minimum safe temperature for chicken is 165 F.
Notes
The nutrition count for this recipe includes the skin.