ROASTED CHICKEN WITH GARLIC, ROSEMARY AND LEMON BUTTER

ROASTED CHICKEN WITH GARLIC, ROSEMARY AND LEMON BUTTER image

Categories Chicken

Yield 4 people

Number Of Ingredients 8

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Kosher salt
2 cloves minced garlic
2 teaspoons minced fresh rosemary
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, at room temperature
2 whole bone-in, skin-on chicken breasts (about 1 1/2 pounds each), patted dry with paper towels and trimmed of excess fat
Ground black pepper
1 tablespoon vegetable oil

Steps:

1. Adjust oven rack to middle position; heat oven to 450 degrees. Line bottom of broiler pan with foil, place broiler pan rack on top; set aside. In small bowl, mix 1/2 teaspoon salt with garlic, rosemary, lemon zest, and butter until combined. Sprinkle underside of chicken liberally with salt and pepper. Following illustrations 1 through 3 below, gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat. Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper. Set chicken on roasting rack and then on rimmed baking sheet. 2. Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 50 to 60 minutes. Transfer chicken to cutting board and let rest 5 minutes. To carve, follow illustrations 1 through 3 below. Serve immediately.