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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
- 1 tablespoon fresh rosemary, chopped
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 bunches bone in, split chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 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.