Author Notes: I found this in a Seattle Times article online. I was cooking Ian Knauer's WONDERFUL Balsamic Glazed Ribs, found here at Food 52, which require a hot oven (425F). This recipe not only took advantage of that hot oven but the breasts came out great- crisp skin, juicy meat. I can envision making these and roasting veggies at the same time. —erinclancymiami
tablespoon fresh rosemary, chopped
cloves garlic, minced
tablespoons lemon juice
teaspoon lemon zest
bunches bone in, split chicken breasts
teaspoon black pepper
tablespoon extra virgin olive oil
- Preheat the oven to 425 degrees. Coat a baking sheet and wire rack with cooking spray.
- Combine the rosemary, garlic, lemon juice and zest in a small bowl. Gently lift the skin off each breast and spread the rosemary mixture on the breast; replace the skin. Rub the olive oil over the skin and sprinkle with the salt and pepper. Place the chicken skin-side up on the wire rack.
- Roast in the middle of the oven until a thermometer inserted into the thickest portion of the breast registers 165 degrees, about 34 to 38 minutes.