How To Make Herb Roasted Chicken Breasts

19 June 2020 Bookmark0
Herb Roasted Chicken Breasts is one of my favorite chicken recipes. Because of that, I truly like having pre-cooked chicken inside the refrigerator that I'm able to use to fast whip up a sandwich or wrap, or upload protein to a bowl of pasta, salad, or certainly one of my “leftovers” bowls.

While I often use a rotisserie chicken for this reason, they may be every now and then just too salty and we've got a difficult time going through an entire fowl among the two of us. So, this week I experimented a chunk extra with the “low and gradual” roasting approach and made these distinctly soft and juicy Herb Roasted Chicken Breasts.

I first used the “low and sluggish” method with my Oven Roasted chicken Legs and become honestly pleased with not most effective the texture of the meat, however the delicious juices that had been left within the dish after roasting.

Herb Roasted Chicken Breasts
Herb Roasted Chicken Breasts

This time I combined the butter with a trio of herbs and slathered it over two bone-in, pores and skin-on cut up fowl breasts. The breasts had been pretty huge, so I decreased the heat a chunk and allow them to roast even longer earlier than putting off the cover to let them brown. The effects had been even greater superb. I pulled the meat from the breasts after cooking, drizzled the juices over top, and had been snacking on the meat all week.

Sure! you may make this dish even faster and simpler! just comply with the approach utilized in my pressure Cooker chicken and Rice recipe (stress prepare dinner then broil to brown the skin). This recipe is inspired by various chicken recipes in

Herb Roasted Chicken Breasts


  • 3 Tbsp butter, room temperature
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • Freshly cracked black pepper (about 10 cranks of a mill)
  • 2 split chicken breasts (about 3 lbs. total)


  1. Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
  2. In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
  3. Place 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.
  4. Place 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's lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
  5. Ater 90 minutes, remove the foil, baste again, and adjust the oven's temperature to 425ºF. Bake the chicken at 425ºF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. Remove the chicken from the oven and let rest for 5-10 minutes.
  6. Slice 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.


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