HERB ROASTED CHICKEN BREASTS
I first used the “low and slow” technique with my Oven Roasted Chicken Legs and was really pleased with not only the texture of the meat, but the delicious juices that were left in the dish after roasting. This time I combined the butter with a trio of herbs and slathered it over two bone-in, skin-on split chicken breasts. The breasts were quite large, so I lowered the heat a bit and let them roast even longer before removing the cover to let them brown. The results were even more incredible. I pulled the meat from the breasts after cooking, drizzled the juices over top, and have been snacking on the meat all week.
And for all you Instant Pot / Pressure Cooker owners out there, You can make this dish even faster and easier! Just follow the technique used in my Pressure Cooker Chicken and Rice recipe (pressure cook then broil to brown the skin).
HERB ROASTED CHICKEN BREAST
These juicy and tender Herb Roasted Chicken Breasts are a breeze to make and are a great substitute for store bought rotisserie chicken.
Total Cost $7.69 recipe / $1.92 serving
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
author: beth(Thank You)
source: budgetbytes.com
INGREDIENTS
- 3 Tbsp room temperature butter $0.33
- 2 cloves garlic, minced $0.16
- 1 tsp dried basil $0.10
- 1 tsp dried thyme $0.10
- 1 tsp dried rosemary $0.10
- 1/2 tsp salt $0.02
- Freshly cracked pepper (about 10 cranks of a mill) $0.03
- 2 split chicken breasts* (about 3 lbs. total) $6.85
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