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Roasted Bone In Chicken Breast

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- 2whole bone-in chicken breast, or 4 split breasts, trimmed of excess fat, about 3 pounds total
- 2tablespoons unsalted butter, at room temperature
- Herb or spices for the butter, such as minced garlic or parsley (optional)
- Salt and pepper
- 1tablespoon vegetable oil


1. Heat an oven to 4500F. Line a broiler pan with foil and set a rack on top of it. In a small bowl, combine the butter and 1/2 teaspoon salt. If desired, add herbs and other flavorings to the butter.
2. Season the both sides of the chicken breasts liberally with salt and pepper. Using a finger,
carefully loosen the skin from the meat and slide the butter underneath it. Using the back of a
spoon, carefully spread the butter evenly under the skin of each breast.
3. Rub the skin of each breast with vegetable oil. Place the breast on the rack and roast until the skin is golden brown and the meat is cooked through, 30-35 minutes. Transfer to a cutting board to rest for 5 minutes.


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