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
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Ingredients
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1 tablespoon
fresh rosemary, chopped
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3
cloves garlic, minced
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2 tablespoons
lemon juice
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1 teaspoon
lemon zest
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4 bunches
bone in, split chicken breasts
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1/2 teaspoon
salt
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1/4 teaspoon
black pepper
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1 tablespoon
extra virgin olive oil
Directions
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Preheat the oven to 425 degrees. Coat a baking sheet and wire rack with cooking spray.
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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.
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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.
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http://seattletimes.com/html/foodwine/2010101879_web21bakedchicken.html
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