"Parsley, Sage, Rosemary and Thyme" Roasted Chicken Breasts
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
  • 4 cloves of garlic, finely chopped
  • 2 lemons, each cut in half
  • 1½ sticks of butter, room temperature
  • 4 split chicken breasts, with the skin and bone ( about 1¼ pounds each)
  • Seasoned salt and freshly ground black pepper
  • Olive oil
  • Fresh sprigs of parsley, sage, rosemary and thyme for garnish
Instructions
  1. Preheat oven to 375 degrees
  2. Rinse the chicken breasts under cold running water and pat dry with paper towels. Place on a rimmed baking sheet.
  3. Use a fork to mash the butter. Finely chop the fresh herbs. Chop the garlic. Mix the fresh herbs and the garlic into the softened butter. Divide the butter mixture into 4 equal parts.
  4. Carefully run your fingers between the chicken skin and breast meat, separating the two from each other to create a pocket.
  5. Using your hands, smear the herb butter mixture underneath the skin, making sure the butter mixture is evenly distributed on the chicken meat under the skin.
  6. Drizzle each stuffed breast with the juice from ½ of a lemon. Place the ½ lemon under each breast in the baking sheet.
  7. Drizzle each stuffed breast with olive oil.
  8. Sprinkle with seasoned salt and freshly ground black pepper.
  9. Bake at 375 degrees for 45 minutes. Then move the baking sheet closer to the top of the oven and broil for just a minute or two to finish crisping the chicken skin.
  10. Let the chicken rest for 10 minutes before serving.
  11. Garnish with fresh springs of parsley, sage, rosemary and thyme.
  12. Enjoy!
Recipe by Make Life Special at https://makelifespecial.com/parsley-sage-rosemary-and-thyme-baked-chicken-breasts/