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Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted chicken breasts. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Serve the roasted chicken breasts immediately. Place each chicken breast on a serving plate or transfer them to a cutting board to slice into pieces. I am showing you how to cook like a chef with this quick and easy chicken breast recipe in rosemary butter sauce.
Roasted Chicken Breasts is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Roasted Chicken Breasts is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have roasted chicken breasts using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Roasted Chicken Breasts:
- Prepare 2 large split bone in skin on chicken breasts
- Prepare 1/4 cup sour cream
- Prepare juice of 1 lemon
- Get 3 tablespoons hot sauce, I used franks red hot
- Take 1 tablespoon creamy mustard sauce from my profile
- Make ready 1 teaspoon cajun seasoning
- Take 1 teaspoon black pepper abd salt to taste
- Prepare 1 tablespoon butter, melted
- Prepare 1 tablespoon chili infused olive oil
- Make ready 2 garlic cloves, minced
- Get 1 tablespoon each, fresh chopped rosemary, thyme, parsley and chives
- Take 2 tablespoons fresh grated romano cheese
This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. It's very easy to make and hard to mess up. I use this recipe to make bone-in. These juicy and tender Herb Roasted Chicken Breasts are a breeze to make and are a great substitute for store bought rotisserie chicken.
To Make Roasted Chicken Breasts:
- Preheat oven to 350. Line a baking pan large enough to hold chicken in one layer with foil. Spray foil lightly with non stick spray
- Whisk in a large bowl all ingredients except chicken breasts
- Loosten skin on breasts to allow marinade to reach all sreas
- Cover chicken with marinade and refrigerate at least 2 hours or up to overnight
- Remove from marinade and place skin side up in prepared pan. Roast about 30 mnutes to an internal temperature beyween 150 and 160
- Cover chicken in pan 15 minutes to rest, temperature will rise so don't over roast it
- Either serve as is or remove skin and bones and use meat for a great chicken salad or anywhere you need cooked chicken breast. The meat is incredibly moist, but the skin will not be crispy with this method of cooking. You can broil the skin to crisp it up if you want to use it. I discard it for using just the meat.
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