Thursday, January 15, 2015

Roast Chicken Breast with Herbes de Provence

When it comes to chicken, I'm always buying boneless, skinless chicken breasts. They're healthy, tasty, and quick-cooking. But sometimes they get a little bit...boring.

So when bone-in, skin-on chicken breasts went on sale at the grocery store, I was all over that. I schmeared those babies with butter and some aromatic herbes de Provence, then roasted them in a hot oven. When I served the roast chicken to the husband for dinner in all its buttery, skin-on glory, his response sealed the deal, "This is my kind of chicken."

Well, then. I think this could be your kind of chicken, too.

Roast Chicken Breast with Herbes de Provence
Serves: 2-4

2 tablespoons softened butter, divided
1/2 teaspoon herbes de Provence
2 bone-in, skin-on chicken breasts
Salt and pepper

Preheat oven to 450 degrees. Place 1 tablespoon butter into a small bowl and stir in herbes de Provence. Using your fingers, gently separate the skin from the chicken. Rub herb butter under the skin of each chicken breast. Rub plain butter on top of the chicken skin. Sprinkle generously with salt and pepper.

Place chicken on a rimmed baking sheet and roast until the internal temperature reaches 165 degrees. If you have smaller chicken breasts, this will take about 35 minutes. For larger chicken breasts (mine, for example were 1 pound each—huge!), it will take about 50 minutes. Tent chicken with foil and allow to rest for 10 minutes before serving.

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