Roasted Rosemary Chicken Breasts
serves 2-4
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2 bone-in chicken breast halves (1 whole breast)
salt and pepper
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
prep: 10 minutes
total: 35 minutes
small bowl
baking dish
tongs
1. Preheat the oven to 500F and place the rack in the lower-middle position. Season the chicken with a generous sprinkling of salt and pepper. In a small bowl, mix together the chopped rosemary and olive oil and rub the chicken all over with it.
2. Arrange the chicken breasts bone-side up in the baking dish. The breasts should have space between them so they brown all the way around. Put them in the oven and roast 10 minutes, then turn the breasts and roast until they reach an internal temperature of 160F when measured with an instant-read thermometer, another 10 minutes or so.
3. Remove the breasts to a plate and let them rest, loosely covered with foil, for 5 minutes.
2. Arrange the chicken breasts bone-side up in the baking dish. The breasts should have space between them so they brown all the way around. Put them in the oven and roast 10 minutes, then turn the breasts and roast until they reach an internal temperature of 160F when measured with an instant-read thermometer, another 10 minutes or so.
3. Remove the breasts to a plate and let them rest, loosely covered with foil, for 5 minutes.
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