Herb Roasted Chicken Breast Recipe

Prep the herb butter

In a small bowl combine softened butter, minced garlic, chopped rosemary, chopped thyme, chopped parsley, lemon zest, lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. Mix until evenly combined and smooth.

Prepare chicken

Pat the chicken breasts dry with paper towels. Using a sharp knife, make 2–3 shallow slits across the thickest part of each breast (about 1/2-inch deep) to help flavors penetrate and promote even cooking.

Season and add herb butter

Rub the chicken lightly with 2 tbs olive oil, then season both sides with remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Gently loosen the skin on each breast and spread about 1/2–1 tbs of the herb butter mixture under the skin directly onto the meat. Spread remaining butter over the skin surface.

Bring to room temperature

Let the prepared breasts sit at room temperature for 15–20 minutes while you preheat the oven (this helps them cook evenly).

Roast

Preheat oven to 425°F (220°C). Place the chicken breasts on a rimmed baking sheet or in a roasting pan skin-side up. Roast in the center of the oven until the skin is golden and an instant-read thermometer inserted into the thickest part reads 160°F (71°C), about 18–25 minutes depending on thickness. If the skin browns too quickly, tent loosely with foil.

Rest

Remove the chicken from the oven and transfer to a plate. Tent loosely with foil and rest for 5–8 minutes; carryover cooking will bring the internal temperature to 165°F (74°C).

While the chicken rests or in the same oven, toss halved baby potatoes, carrots and red onion with 1 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Spread on a sheet pan in a single layer and roast at 425°F (220°C) for 20–25 minutes, turning once, until tender and golden. Vegetables can roast alongside the chicken if space allows; start them at the same time and adjust position so both brown evenly.

Slice the chicken breasts against the grain or serve whole. Spoon any pan juices over the meat. Garnish with chopped parsley and serve with lemon wedges for squeezing over the chicken.

Serve the roasted vegetables alongside the chicken, if using.