Tuesday, January 24, 2012

Crispy Chicken Breasts with Herbed Butter

Here is a chicken recipe that is very easy, perfect for a weeknight meal for the family. I was very happy with how flavorful this dish came out. I came up with this recipe with the ingredients and herbs I had on hand that day, you can alter the herbs to what easily accessible to you. If you do not like a lot of lemon flavor, you can leave out the lemon slices underneath the skin.

I served this dish with herbed brown rice, using the same herbs as the chicken and a simple salad.  Hope you enjoy!

Crispy Chicken Breast with Herbed Butter
Serves 4 (1 chicken breast half per person)

4 bone-in, skin on chicken breasts
1/4 stick of butter-softened at room temperature
2 tbsp fresh parsely-chopped
2 tbsp fresh rosemary-chopped
2tbsp fresh thyme-chopped
Olive oil
1 onion-sliced
2 lemons-1 lemon thinly sliced, 1 lemon quartered

1. Pre heat oven to 400 degrees. In a small bowl combine butter and half the amount of chopped herbs. Mix together. Set aside

2. Place chicken in a baking dish and spread butter underneath the skin, on top of the meat. You can loosen skin with your fingers to make it easier. Place 2 very thin slices of lemon underneath the skin on each breast. Rub the top of the chicken skin with olive oil and season with salt and pepper, sprinkle with remaining herbs.

3. Scatter the sliced onion and quartered lemon around the chicken. Bake at 400 degrees for 45 mins to an hour, or until chicken is done ( 190 degrees F ) Check the chicken half way through, if there is not a lot of juices in the pan, add a little bit of water or chicken stock; to prevent onions from burning.

That is a picture of Tom, speeding away with dinner, before I can get a good picture. Oh well....

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