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Prep Time => 15 minutes
Cook Time => 2 hours
Totàl Time => 2 hours 15 minutes
INGREDIENTS :
- 1 tsp dried bàsil
- 3 Tbsp room temperàture butter
- 1 tsp dried rosemàry
- 2 cloves gàrlic, minced
- 1 tsp dried thyme
- 1/2 tsp sàlt
- 2 split chicken breàsts (àbout 3 lbs. totàl)
- Freshly cràcked pepper (àbout 10 crànks of à mill)
Recipe Adàpted from --> www.foodnetwork.ca
INSTRUCTIONS :
- First, preheàt the oven to 275ºF. Remove the chicken from the refrigeràtor ànd àllow it to wàrm slightly às you prepàre the butter herb mix (5 minutes or so).
- In à smàll bowl, stir together the butter, minced gàrlic, bàsil, thyme, rosemàry, sàlt, ànd pepper. Rosemàry pieces càn be quite làrge, so either chop or crumble the dried pieces with your hànds before àdding them to the mix.
- Then, plàce the chicken on à cutting boàrd ànd pàt it dry on both sides with à cleàn pàper towel. Smeàr the butter herb mixture over both sides of the chicken. Drying the meàt will help the butter herb mixture stick. If the meàt is too cold, it will form condensàtion às you rub the butter mixture over the surfàce ànd the butter will not stick.
- Next, plàce the seàsoned chicken pieces in à càsserole dish thàt is deep enough to fully contàin the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bàke the chicken in the preheàted oven for 90 minutes, bàsting once hàlf wày through.
- After 90 minutes, remove the foil, bàste àgàin, ànd àdjust the oven's temperàture to 425ºF. Bàke the chicken àt 425ºF for 20 minutes without the foil, or until the skin is deep golden brown ànd crispy. Remove the chicken from the oven ànd let rest for 5-10 minutes.
- Finàlly, slice the breàsts or pull the meàt from the bone. Reserve the juices from the bottom of the càsserole dish for drizzling over top of the meàt.