Peppercorn Roasted Chicken Breasts
serves 2-4
A vibrant combination of peppercorns coat these juicy chicken breasts, adding flavor, color and spice. Allowing the chicken to rest before cutting prevents all the tasty juices from streaming out at the touch of a knife.
2 bone-in chicken breast halves (1 whole breast)
1 teaspoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon green peppercorns
1 tablespoon kosher salt
1 tablespoon olive oil
prep: 15 minutes
total: 1 hour
heavy pan (or mortar and pestle)
small bowl
shallow roasting pan
tongs
digital, instant-read meat thermometer
1. Preheat the oven to 450F and put the rack in the middle position. Pat the chicken breasts dry. Using the bottom of a heavy pan or a mortar and pestle, roughly crack the peppercorns. (The should vary in size from powdery to roughly quartered.)
2. Mix the peppercorns, salt and olive oil together in a small bowl. Press the mixture into the flesh of the chicken on all sides.
3. Put the chicken breasts in a shallow roasting pan breast side-down. Roast, turning once, until the breasts reach 155F in the thickest part, 30-45 minutes. Remove the chicken to a plate to rest, loosely covered with foil, 5 minutes.
2. Mix the peppercorns, salt and olive oil together in a small bowl. Press the mixture into the flesh of the chicken on all sides.
3. Put the chicken breasts in a shallow roasting pan breast side-down. Roast, turning once, until the breasts reach 155F in the thickest part, 30-45 minutes. Remove the chicken to a plate to rest, loosely covered with foil, 5 minutes.
0
