Lemon Rosemary Chicken Breasts

So I’ve learned a few things with this whole “let’s write a food blog” project. One of them is that I really need some white plates. Also a camera that doesn’t also make phone calls. Also? That my roommates like a lot more than they think they do. Case in point: chicken breasts. While I agree that the boneless, skinless ones do often (though not always!) come out dry and kind of oogie, split breasts still on the bone are pretty amazing. And, as it turns out, my roommates agree! Well, at least the one I tried out this recipe on.

The idea is pretty simple: use a compound butter (unfancy term: butter with stuff mixed in) both atop and under the skin. Adds flavor and keeps the meat moist; also helps the skin crisp up. (Please ignore the evidence of a tong mishap above; the whole breast had skin on it before I picked it up, and the other one had been about half devoured by the roommate by the time I got around to picture taking.) This works for whole chickens too — in fact, the recipe I ended up riffing on to create this one is for a whole chicken.

This serves, generally, as many people as you make chicken breasts; as written, you have enough compound butter for two breasts and to make a pot of green beans to go with them, so if you want chicken for more and still to have green beans, add some butter.

Lemon Rosemary Chicken Breasts, inspired by the Pioneer Woman

2 split chicken breasts, skin on, on the bone
6 Tbsp. butter, softened
2 sprigs rosemary
2 lemons
salt and pepper to taste

Preheat the oven to 425F and spray a baking dish with nonstick spray.

Zest and slice the lemons. Strip the rosemary and chop it finely. Mix the lemon zest and rosemary into the butter; if it won’t mix, let the butter soften a bit more, or mix harder, or glare at it and frown. Season the chicken breasts with salt and pepper. Line the baking dish with lemon slices.

Divide the butter in half; set one part aside for use in green beans. Smear the other part all over your chicken breasts, making sure to get under the skin as well. If you dislodge too much of your seasoning and don’t feel the massage has redistributed it appropriately, wash your hands after the massaging and reapply.

Bake for 25-30 minutes or until juices run clear and a thermometer inserted in the thickest part of the breast reads 160F; remove from the oven, cover with foil and let sit a few minutes until it gets up to 165. Serve!


~ by iliadawry on 3 October 2012.

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