Lemons and rosemary are your friends here. They take a buttery sauce spiked with salty chicken juice and crank it up to the level of world-beating recipe. And the fact that everything happens to these chicken boobies in one pan makes it extra CT-approved in the age of running toddlers and husbands who go on tour, leaving their wife and child back at home while they work 90 minutes a day. —Food52
Make the chicken: Preheat the oven to 425°F. Pat the chicken dry with paper towels and season generously with salt and black pepper. In a small bowl, combine the garlic, rosemary, lemon zest, red pepper flakes, and 1 tablespoon of the oil. Gently tuck half the mixture under the skin of each breast.
In a large ovenproof skillet, heat the remaining 1 tablespoon oil over medium heat (until just-shimmering hot). Swirl the oil around the pan, then add the chicken skin-side down and DFWI. Cook without moving (it’s OK to press it down gently to make sure it lies flat) until the skin is browned, 6 to 8 minutes. Flip the chicken, move the skillet into the oven, and cook until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate.
Make the sauce: Using an oven mitt, carefully put the skillet back over medium heat (remember, it’s hot!). Add the garlic, red pepper flakes, and rosemary to the drippings in the skillet and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and cream, bring to a boil, and cook, stirring and scraping any browned bits off the bottom of the skillet, until the broth reduces and is thick, 2 to 3 minutes. Add the lemon juice, then whisk in the butter one chunk at a time until the sauce thickens and is glossy. Season to taste with salt and black pepper.
Pour the sauce over the chicken or serve it on the side.