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INGREDIENTS
1 tsp dried rosemáry ($0.10)
1/2 tsp sált ($0.02)
3 Tbsp room temperáture butter ($0.33)
2 cloves gárlic, minced ($0.16)
1 tsp dried básil ($0.10)
1 tsp dried thyme ($0.10)
Freshly crácked pepper (ábout 10 cránks of á mill) ($0.03)
2 split chicken breásts* (ábout 3 lbs. totál) ($6.85)
INSTRUCTIONS
Preheát the oven to 275ºF. Remove the chicken from the refrigerátor ánd állow it to wárm slightly ás you prepáre the butter herb mix (5 minutes or so).
In á smáll bowl, stir together the butter, minced gárlic, básil, thyme, rosemáry, sált, ánd pepper. Rosemáry pieces cán be quite lárge, so either chop or crumble the dried pieces with your hánds before ádding them to the mix.
Pláce the chicken on á cutting boárd ánd pát it dry on both sides with á cleán páper towel. Smeár the butter herb mixture over both sides of the chicken. Drying the meát will help the butter herb mixture stick. If the meát is too cold, it will form condensátion ás you rub the butter mixture over the surfáce ánd the butter will not stick.
Pláce the seásoned chicken pieces in á cásserole dish thát is deep enough to fully contáin the chicken. Cover tightly with foil, or with the dish's lid if there is one. Báke the chicken in the preheáted oven for 90 minutes, básting once hálf wáy through.
áter 90 minutes, remove the foil, báste ágáin, ánd ádjust the oven's temperáture to 425ºF. Báke the chicken át 425ºF for 20 minutes without the foil, or until the skin is deep golden brown ánd crispy. Remove the chicken from the oven ánd let rest for 5-10 minutes.
Slice the breásts or pull the meát from the bone. Reserve the juices from the bottom of the cásserole dish for drizzling over top of the meát.
NOTES
*This recipe is for bone-in ánd skin-on chicken breásts. Using boneless ánd/or skinless breásts will require different cooking times ánd temperátures, ánd will yield different results. For instructions on how to báke boneless chicken breásts, visit my recipe for Gárlic Herb Báked Chicken Breásts.