Herb Roasted Chicken

Hey friends,

So…..I tried this recipe and it was a fail.

This juicy and tender Herb Roasted Chicken Breast is a breeze to make and is a great substitute for store bought rotisserie chicken. BudgetBytes.com

I wish mine had looked like this

I didn’t have the time to cook it low and slow like the recipe says to so I cooked it at 350 F instead. The edges of the chicken burned and it just was not good at all.  I guess that’s what I get for not following directions.

A little while after that fiasco I did my own take on it using boneless skinless chicken breasts.

Instead of making the herb butter, I took all of those ingredients and put them right on the chicken. I didn’t have anymore fresh garlic so I added some garlic powder and sliced some onions to put on top too. Then I dropped slices of butter all around the pan and baked it at 350 for about 30-35 minutes.

This time it was delicious. Super moist and great flavor. Maybe I’ll give this ago another time and do it the right way.

P.S. I think that this herb butter would be great on some homemade Texas toast or in pasta.


Ingredients:

  • 3 Tbsp room temperature butter 
  • 2 cloves garlic, minced 
  • 1 tsp dried basil 
  • 1 tsp dried thyme 
  • 1 tsp dried rosemary 
  • 1/2 tsp salt 
  • Freshly cracked pepper 
  • 2 split chicken breasts

Instructions:

Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).

In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter her mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish’s lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
Ater 90 minutes, remove the foil, baste again, and adjust the oven’s temperature to 425ºF. Bake the chicken at 425ºF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. Remove the chicken from the oven and let rest for 5-10 minutes.
Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.

 

About Bookmark Chronicles

Hi! I'm Rae. 26 Book Blogger. Booktuber. Gryffinclaw. Coffee & Tea Lover.
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2 Responses to Herb Roasted Chicken

  1. Ariel Lynn says:

    Ooo. That sounds so good! Serving it with a side of pasta sounds even better. 😀

    Liked by 1 person

  2. Pingback: August Wrap Up! 2017 | bookmarkchronicles

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