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<\/p>\nI really like having pre-cooked chicken in the fridge that I can use to quickly whip up a sandwich or wrap, or add protein to a bowl of pasta, salad, or one of my \u201cleftovers\u201d bowls. While I\u00a0often use a rotisserie chicken for this purpose, they are sometimes just too<\/em> salty, and we have a hard time going through a whole chicken between the two of us. So, this roasted chicken breast recipe solves that problem. The low and slow roasting method makes these herb roasted chicken breasts turn out incredibly tender and juicy, with flavorful pan juices that make the leftovers just as good as the first night!<\/p>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\n\n\u201cThis has been my favorite chicken recipe since I found it on Pinterest many months ago. Even the pickiest eaters have picked all the meat off the bones! It takes time, but very little effort and the leftovers are lovely. It\u2019s the kind of recipe that you love to share, but also want to keep top secret!!\u201d<\/p>\n
Mary<\/cite><\/p><\/blockquote>\nHerby and Easy Roasted Chicken Breasts<\/h2>\n I first used the \u201clow and slow\u201d technique with my\u00a0oven 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.<\/p>\n
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\u00a0even more incredible.<\/em> I pulled the meat from the breasts after cooking, drizzled the juices over top, and have been snacking on the meat\u00a0all week.<\/p>\n\n
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\nUse bone-in, skin-on chicken breasts.<\/strong> The bone acts like insulation during the low-and-slow roast, helping the meat cook gently and stay juicy the whole way through. The skin adds flavor and fat and gives us those rich pan juices at the end. This method really is designed for bone-in, skin-on breasts. As written, it\u2019s not suitable for boneless breasts, but I\u2019ve included notes in the recipe card if you want to adapt it. And if you\u2019ve got a whole chicken instead, I recommend following our whole roasted chicken recipe for the best results!<\/li>\nPat the chicken dry before seasoning.<\/strong> I used to skip this step, but it matters more than you\u2019d think. Dry skin helps the butter stick evenly, which means better flavor coverage and more consistent browning later.<\/li>\nCheck doneness the right way.<\/strong> Chicken is fully cooked at 165\u00b0F, but be careful not to hit the bone with your meat thermometer when checking the temperature. The bone runs hotter and can give you a false reading. Aim for the thickest part of the meat instead.<\/li>\nYou don\u2019t need to brine this chicken, but you can if you want extra juicy results. <\/strong>A simple brine of \u00bc cup kosher salt, \u00bc cup sugar, and 2 quarts cold water works great (just like we do in our baked chicken breast recipe). Brine it for 30 minutes in the fridge before rinsing and patting dry.<\/li>\nBuying chicken on a budget.<\/strong> Family packs are usually the cheapest per pound. I bought a pack of four breasts, cooked two, and froze the rest for another recipe later. It saves money, and future-you will be very grateful!<\/li>\nTry the Instant Pot. <\/strong>You can make this dish even faster and easier! Just follow the technique used in my pressure cooker chicken and rice recipe (cook the chicken at high pressure for 30 mins with 2 cups of water, release the pressure naturally, then broil to brown the skin).<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nHerb Roasted Chicken Breast<\/h2>\n <\/span>Cost <\/span>$7.69 recipe \/ $1.92 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThese juicy and tender Herb Roasted Chicken Breasts are a breeze to make and are a great substitute for store bought rotisserie chicken.<\/span><\/p>\n<\/p><\/div>\n\n
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\n\nGather and prepare all ingredients. Preheat the oven to 275\u00baF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).<\/span><\/p>\n<\/li>\n\nIn a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. <\/span><\/p>\n<\/li>\n\nPlace the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.<\/span><\/p>\n<\/li>\n\nPlace the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish\u2019s lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.<\/p>\n<\/li>\n
\nAter 90 minutes, remove the foil, baste again, and adjust the oven’s temperature to 425\u00baF. Bake the chicken at 425\u00baF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. The internal temperature should be 165\u00baF once fully cooked. Remove the chicken from the oven and let rest for 5-10 minutes.<\/span><\/p>\n<\/li>\n\nSlice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*This recipe is for split chicken breasts, which are bone-in and skin-on chicken breasts.<\/strong> I bought my split chicken breasts at Kroger. Using boneless and\/or skinless breasts will require different cooking times and temperatures, and will yield different results.<\/span>For instructions on how to bake boneless chicken breasts<\/strong>, I\u2019d follow the directions from my garlic herb baked chicken breasts, which are as follows:\u00a0<\/span><\/p>\n\nPreheat the oven to 400\u00baF. If your boneless, skinless chicken breasts are thicker than \u00be-inch at the thickest end, place them on a cutting board, cover with plastic wrap, and pound until they are between \u00bd\u2013\u00be-inch thick all the way across. Pat the chicken dry and cover with the herb butter.<\/li>\n Arrange on a baking sheet or in a casserole dish with space between each piece. Bake for about 20 minutes, or until the thickest part reaches 165\u00baF.<\/li>\n Let rest for 5 minutes before slicing and serving.<\/li>\n<\/ol>\n\u00a0<\/p>\n<\/div>\n<\/div>\n
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Serving: <\/span>1<\/span>serving<\/span><\/span>Calories: <\/span>235<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Sodium: <\/span>416<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span> Read our full
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