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herb and butter roasted chicken breasts in a cast iron pan

Herb and Butter Roasted Chicken Breasts

Diana
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.
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Servings 4 servings
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Course Chicken Breasts, Easy Meals, Herbs
Prep Time 10 minutes
Cook Time 35 minutes

Ingredients
  

  • 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.
Keyword bone-in chicken breasts, herb chicken breasts, roasted chicken breasts, split chicken breasts
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