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.
Credit: Diana Rattray
Notes
The nutrition count for this recipe includes the skin.
