I really like having pre-cooked chicken in the fridge that I can use to quickly whip up a sandwich or wrap, or add protein to a bowl of pasta, salad, or one of my “leftovers” bowls. While I often use a rotisserie chicken for this purpose, they are sometimes just too salty and we have a hard time going through a whole chicken between the two of us.
So, this week I experimented a bit more with the “low and slow” roasting method and made these incredibly tender and juicy Herb Roasted Chicken Breasts. You ready for the most tender and juicy chicken breast EVER?
- 3 Tbsp room temperature butter
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- Freshly cracked pepper (about 10 cranks of a mill)
- 2 split chicken breasts* (about 3 lbs. total)
- Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
- In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
- Get full recipe==>>budgetbytes.com