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Herb Roasted Chicken Breasts

paula

Can you get crisp, moist, flavorful, and tender roasted chicken breasts without marinating or brining them? In short, yes.  The easiest way is by using chicken breasts with the bone in and the skin on.

I think the real key is making sure the oven temperature is high enough to brown and crisp the skin at the start of roasting, but low enough not too cook the skin too fast.

 

Recipe: Herb Roasted Chicken Breasts

Ingredients

  1. Split chicken breasts
  2. Season Salt
  3. Fresh Sage leaves (1 – 2 per piece of chicken)
  4. Herbs de Provence (or rosemary, thyme and marjoram)
  5. Olive Oil

Instructions

  1. Preheat oven to 425 degrees F.
  2. Cover a baking sheet with aluminum foil (for easier cleanup).
  3. Rinse pieces and chicken and pat dry.
  4. Using your finger and/or small knife, separate skin from meat of chicken enough to create almost a pocket. Do NOT release all of the skin.
  5. Place on baking sheet.
  6. Place 1 or 2 leaves between the skin and meat layers.
  7. Season to taste with season or regular salt between the layers then all over the outside of the chicken pieces.
  8. Liberally drizzle top of each piece with olive oil.
  9. Season with herbs on top and side of each piece, to taste.
  10. Roast for 15 minutes at 425 degrees then lower to 375 degrees until done.
  11. Check with meat or instant read thermometer inserted in thickest part of chicken (away from bone). Checking on the side of the breast seems to lose the least amount of juices.
  12. Remove from oven when juices run clear and the internal temp reaches at least 165 degrees F. Actual roast time will depend on size of pieces. In general, start checking after about 40 minutes of total roasting time.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.

This recipe works with any cut of chicken or even a whole chicken. If using dark meat pieces,  be sure to adjust cooking time to a little longer per pound.

 

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