Deck's Roasted Rosemary Chicken Breast

One of my biggest complaints about chicken breasts is too often they are dried out, and I'm sure there are a few of you that feel the same way.  And it doesn't usually matter if I make it, or I order it, there is a better than good chance that it will be dry.  So, I have been trying different things to make sure that when I make a chicken breast, it comes out moist and juicy.  I have been successful with the breaded breast (see my Chicken Parmesan recipe), but was still working on a roasted variety.  After a bit of experimentation, and a little inspiration from a Bobby Flay recipe, I have come up with this simple recipe that delivers good flavor and a very moist chicken breast.  The key to this recipe is both the bone-in, skin-on chicken breasts and the fresh rosemary.  I like to serve it with rice and some sauteed peppers, but it would be great cut up in a salad, with fresh corn, or any number of ways.

Deck's Roasted Rosemary Chicken Breast


Serves 2


Ingredients:

2 skin-on, bone-in chicken breasts
1 cup of olive oil
6 sprigs fresh rosemary
3 cloves garlic, coarsely chopped
1/2 lemon, juiced
Salt and Pepper

Step 1 - Prepare the marinade by combining the olive oil, rosemary, garlic and lemon juice in a gallon sized ziploc bag or shallow baking dish.  Salt and Pepper the chicken and then add to marinade and coat completely.  Refrigerate for at least 8 hours.  This can be prepared the night before and marinated overnight.  If possible, flip the bag halfway through the marinating time.

Step 2 - Pre-heat an oven-proof skillet over medium-high heat.  Also, pre-heat the oven to 350 degrees.  Remove the chicken from the marinade, and pour the remaining marinade into the preheated skillet.  Allow the oil to get up to temperature, about 2-3 minutes.

Step 3 - Place the chicken in the heated oil skin-side down and cook until brown and crispy, about 5-7 minutes depending on the size of the chicken breast.  Flip the chicken over, and cook for about 2 more minutes, then place the pan in the oven.

Step 4 - Roast the chicken in the oven for about 20 minutes, or until just cooked through.  If you have a leave-in thermometer, you'll want to cook it to 145 degrees.  When it is done, take it out of the oven, and let it rest for about 5 minutes on a cutting board.  Serve and enjoy!