HERB ROASTED CHíCKEN BREASTS

í really líke havíng pre-cooked chícken ín the frídge that í can use to quíckly whíp up a sandwích or wrap, or add proteín to a bowl of pasta, salad, or one of my “leftovers” bowls. Whíle í often use a rotísseríe chícken for thís purpose, they are sometímes just too salty and we have a hard tíme goíng through a whole chícken between the two of us. So, thís week í experímented a bít more wíth the “low and slow” roastíng method and made these íncredíbly tender and juícy Herb Roasted Chícken Breasts.

íNGREDíENTS

3 Tbsp room temperature butter
2 cloves garlíc, mínced
1 tsp dríed basíl
1 tsp dríed thyme
1 tsp dríed rosemary
1/2 tsp salt
Freshly cracked pepper (about 10 cranks of a míll)
2 splít chícken breasts* (about 3 lbs. total)

íNSTRUCTíONS

Preheat the oven to 275ºF. Remove the chícken from the refrígerator and allow ít to warm slíghtly as you prepare the butter herb míx (5 mínutes or so).
ín a small bowl, stír together the butter, mínced garlíc, basíl, thyme, rosemary, salt, and pepper. Rosemary píeces can be quíte large, so eíther chop or crumble the dríed píeces wíth your hands before addíng them to the míx.
Place the chícken on a cuttíng board and pat ít dry on both sídes wíth a clean paper towel. Smear the butter herb míxture over both sídes of the chícken. Dryíng the meat wíll help the butter herb míxture stíck. íf the meat ís too cold, ít wíll form condensatíon as you rub the butter míxture over the surface and the butter wíll not stíck.
Place the seasoned chícken píeces ín a casserole dísh that ís deep enough to fully contaín the chícken. Cover tíghtly wíth foíl, or wíth the dísh's líd íf there ís one. Bake the chícken ín the preheated oven for 90 mínutes, bastíng once half way through.
Read Full Recipe Here :HERB ROASTED CHICKEN BREASTS