Roasted Chicken Breasts Base Recipe

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter, room temperature
• 2 whole bone-in skin-on chicken breasts (about 11/2 pounds each, patted dry with paper towels and trimmed of excess fat)
• 1 tablespoon vegetable oil
• kosher salt
• fresh ground pepper

Recipe

• 1 adjust oven rack to middle position; heat oven to 450 degrees.
• 2 line bottom of broiler pan with foil, place broiler pan rack on top; set aside.
• 3 preparing the chicken:.
• 4 in a small bowl, mix 1/2 teaspoon salt and butter until combined. sprinkle underside of chicken breasts liberally with salt and pepper.
• 5 gently lift skin at bottom of breast to create small pocket for butter.
• 6 using teaspoon, place butter in center of meat. pressing on skin, spread butter evenly over meat (and under the skin ).
• 7 rub skin of each whole breast with 11/2 teaspoons oil and sprinkle leberally with pepper.
• 8 cooking the chicken:.
• 9 set chicken breasts on broiler pan rack, and gently pull out rib cage from each side of breast to create a stable base i.e. propping up breasts on rib bones.
• 10 roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes. transfer chicken to cutting board and let rest 5 minutes. to carve, follow illustrations 1 through 3 below.
• 11 carving the chicken:.
• 12 to remove meat, cut straight down along one side of breastbone.
• 13 run knife down along rib cage to remove entire breast half.
• 14 slice each breast half crosswise on bias, making thin slices.