Serious Eats - seriouseats.com
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.
About This Recipe
| Yield: | serves 4 |
| Active time: | 10 minutes |
| Total time: | 45 minutes |
| This recipe appears in: | Dinner Tonight: Roasted Bone-in Chicken Breast |
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
Procedures
-
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
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
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
Carve the breast off the breastbone and rib cage, then slice cross-wise. Serve immediately.
Comments