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Herb Roasted Chicken Breast Recipe

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4.3 from 45 reviews

  • Author: Sara
  • Total Time: 2 hours 5 minutes
  • Yield: 4 servings

Description

This Herb Roasted Chicken Breast recipe features tender, juicy chicken slow-cooked at a low temperature and finished with a high-heat roast for crispy, golden skin. Infused with a flavorful butter herb mixture comprising garlic, basil, thyme, and rosemary, the chicken offers a perfect balance of aromatic herbs and savory richness. Ideal for a comforting dinner, this recipe yields four satisfying servings.

Ingredients

Herb Butter Mixture

  • 3 Tbsp butter, room temperature
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, chopped or crumbled
  • 1/2 tsp salt
  • Freshly cracked black pepper, about 10 cranks

Chicken

  • 2 split chicken breasts (about 3 lbs total)

Instructions

  1. Preheat Oven: Preheat your oven to 275ºF. While waiting, take the chicken out of the refrigerator to allow it to warm slightly, about 5 minutes.
  2. Prepare Herb Butter: In a small bowl, combine the softened butter, minced garlic, dried basil, thyme, chopped dried rosemary, salt, and freshly cracked black pepper. Mixing thoroughly will create an aromatic herb butter that will infuse the chicken with flavor.
  3. Season Chicken: Place the chicken breasts on a cutting board and pat them dry on both sides using a clean paper towel. This ensures the herb butter sticks well without slipping off. Rub the butter herb mixture generously over both sides of the chicken breasts.
  4. Initial Bake: Arrange the seasoned chicken pieces in a deep casserole dish that can fully contain them. Cover the dish tightly with aluminum foil or a lid, then bake in the preheated 275ºF oven for 90 minutes. Remember to baste the chicken once halfway through cooking to keep it moist and flavorful.
  5. Finish Roasting: After 90 minutes, remove the foil and baste the chicken once more. Increase the oven temperature to 425ºF and continue baking the chicken uncovered for an additional 20 minutes, until the skin turns deep golden brown and becomes crispy.
  6. Rest and Serve: Remove the chicken from the oven and let it rest for 5 to 10 minutes to allow the juices to redistribute. Slice the breasts or pull the meat from the bones and drizzle the reserved pan juices over the top for extra flavor. Serve warm.

Notes

  • Make sure the chicken is not too cold before applying the butter herb mixture to avoid condensation that prevents the butter from sticking.
  • Use dried herbs as specified, but fresh herbs can be substituted if available—adjust quantities accordingly.
  • Basting during cooking is crucial for keeping the chicken moist and flavorful.
  • Resting the chicken after roasting helps retain juiciness and makes slicing easier.
  • This recipe works well with split chicken breasts; you can substitute bone-in skin-on breasts if preferred.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/herb-roasted-chicken-breast-recipe/