Crispy Herb-Infused Roast Chicken Breast
This Crispy Herb-Infused Roast Chicken Breast recipe guarantees tender, juicy meat enveloped in perfectly crispy skin. Cooking chicken with the bone in and skin on not only enhances flavor but also retains moisture, resulting in a succulent dish that’s quick and easy to prepare. This versatile recipe is not only budget-friendly but allows for easy scaling if you wish to cook for more guests without extending the cooking time. Feel free to adjust the seasoning to your preference, utilizing herbs and spices you love or have on hand. After enjoying the delectable flavors, remember that you can always remove the skin if you prefer a lighter option!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Chicken breast half (bone-in, skin-on)
1 (None)
Garlic salt
1/2 teaspoon (None)
Pepper
1/2 teaspoon (None)
Thyme
1/2 teaspoon (Dried or fresh, chopped if fresh)
Butter (optional)
1 teaspoon (Softened)
Olive oil
1/2 tablespoon (None)
Instructions
1
Preheat your oven to 450°F (232°C).
2
Heat a dry skillet over medium-high heat until hot. (Do not add oil!).
3
Gently loosen the skin from the chicken breast to create a small pocket.
4
Carefully place the butter inside the pocket under the skin, distributing it evenly for maximum flavor.
5
Rub the entire chicken breast with olive oil, ensuring it’s well-coated.
6
Season the chicken generously with garlic salt, pepper, and thyme, making sure to cover all surfaces.
7
Once the skillet is hot, place the chicken breast skin-side down. Allow it to cook undisturbed for about 3 minutes or until the skin develops a rich golden brown crust.
8
Transfer the chicken breast to a baking sheet, skin-side up, and place it in the preheated oven.
9
Bake for 15 minutes. Use a meat thermometer to check for doneness; the internal temperature should reach 160°F (71°C). Alternatively, you can poke the chicken with a fork to ensure the juices run clear, or test the heat of the juices on your hand for a few seconds.
10
Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, ensuring maximum moisture in each bite.
11
Optional: To create a delicious sauce, deglaze the skillet used earlier by adding wine until the bottom is covered. Cook over medium heat, scraping the pan to release any browned bits, until the sauce reduces and thickens slightly. Taste and adjust seasoning as needed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of chicken cut is used in this recipe?
This recipe uses a bone-in, skin-on chicken breast half.
What temperature should I preheat my oven to?
You should preheat your oven to 450°F (232°C).
Why should I leave the bone in and skin on?
Cooking with the bone in and skin on enhances the flavor and helps the meat retain moisture for a succulent result.
Do I need to add oil to the skillet when searing?
No, you should heat a dry skillet and do not add oil before placing the chicken skin-side down.
How do I prepare the chicken to add butter under the skin?
Gently loosen the skin from the chicken breast to create a small pocket for the butter.
Where is the butter placed?
The butter is placed inside the pocket created under the chicken skin and distributed evenly.
What oil is used to coat the chicken?
Olive oil is used to rub the entire chicken breast before seasoning.
What seasonings are used in this recipe?
The chicken is seasoned with garlic salt, pepper, and thyme.
How long should I sear the chicken in the skillet?
Sear the chicken skin-side down for about 3 minutes or until the skin is a rich golden brown.
Should the chicken be skin-side up or down when baking?
The chicken should be placed skin-side up on a baking sheet for the oven portion.
How long does the chicken need to bake in the oven?
The chicken typically bakes for 15 minutes.
What is the target internal temperature for the chicken?
The internal temperature should reach 160°F (71°C).
How can I check if the chicken is done without a thermometer?
You can poke the chicken with a fork to see if the juices run clear.
Why is it important to let the chicken rest?
Resting allows the juices to redistribute throughout the meat, ensuring maximum moisture.
How long should the chicken rest after cooking?
The chicken should rest for 5 to 10 minutes.
Can I make a sauce with the leftover pan bits?
Yes, you can deglaze the skillet with wine to create a delicious sauce.
What liquid is used for deglazing the pan?
Wine is recommended to cover the bottom of the skillet for deglazing.
Is this recipe considered budget-friendly?
Yes, it is described as a budget-friendly meal option.
Can I scale this recipe for more guests?
Yes, it allows for easy scaling without significantly extending the cooking time.
Can I use fresh thyme instead of dried?
Yes, you can use fresh thyme; just ensure it is chopped.
How much garlic salt is required?
The recipe calls for 1/2 teaspoon of garlic salt.
How much butter is needed for the skin pocket?
You will need 1 teaspoon of softened butter.
Is this recipe quick to prepare?
Yes, it is designed to be quick and easy to prepare.
Can I remove the skin if I want a lighter option?
Yes, you can remove the skin after cooking for a lighter meal.
What heat setting should be used for the skillet?
The skillet should be heated over medium-high heat.
What should the skin look like after searing?
It should develop a rich golden brown crust.
What does it mean to deglaze a pan?
It involves adding liquid to a hot pan to loosen and incorporate the browned bits into a sauce.
Should the butter be cold or softened?
The butter should be softened so it can be distributed easily.
What texture can I expect from the meat?
The meat is guaranteed to be tender and juicy.
Is there a specific way to check juices on your hand?
The recipe suggests testing the heat of the juices on your hand for a few seconds as an alternative doneness check.