Roasted Bone-in Chicken Breast

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Roasted Bone-in Chicken Breast

Adapted from Cook's Illustrated.

[Photograph: Blake Royer]

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.


  • Yield:serves 4
  • Active time: 10 minutes
  • Total time:45 minutes
  • Rated:

Ingredients

  • 2 whole bone-in chicken breasts, or 4 split breasts, trimmed of excess fat, about 3 pounds total
  • 2 tablespoons unsalted butter, at room temperature
  • Herb or spices for the butter, such as minced garlic or parsley (optional)
  • Salt and pepper
  • 1 tablespoon vegetable oil

Directions

  1. 1.

    Heat an oven to 450°F. Line a broiler pan with foil and set a rack on top of it. In a small bowl, combine the butter and 1/2 teaspoon salt. If desired, add herbs or other flavorings to the butter.

  2. 2.

    Season the both sides of the chicken breasts liberally with salt and pepper. Using a finger, carefully loosen the skin from the meat and slide the butter underneath it. Using the back of a spoon, carefully spread the butter evenly under the skin of each breast.

  3. 3.

    Rub the skin of each breast with vegetable oil. Place the breasts on the rack and roast until the skin is golden brown and the meat is cooked through, 30-35 minutes. Transfer to a cutting board to rest for 5 minutes.

  4. 4.

    Carve the breast off the breastbone and rib cage, then slice cross-wise. Serve immediately.