We eat a lot of chicken in this house. Here in the UK we are very lucky that chicken is probably one of the most affordable source of protein when it comes to meat of any kind. I love the versatility of it, which means you can actually eat it more than once a week and never really get tired of it.
It is a well known fact that the less your food is handled before it lands in your grocery cart, the cheaper it will be. This is why more often than not I will buy my chickens whole and then portion them myself when I get home. I have shared a fabulous video on how to do just that here. It's well worth a watch.
This recipe today is really a very simple recipe for roasting bone in chicken breasts that results in moist and tender chicken every time. I really believe that keeping the bone in and the skin on chicken breasts helps to preserve their flavour and moistness. It's very simple to dry out boneless, skinless chicken breasts and nothing is more unpalatable . . .
It's more of a technique really, which involves making a type of compound butter . . . created by creaming together softened butter and a mix of herbs and seasonings . . . and then pushing that butter carefully between the skin and the flesh of the chicken breast.
The butter melts . . . flavouring and helping to preserve the moistness of the meat . . .
Because it is cooked at a high temperature . . . it cooks a bit faster and the skin cooks up a bit crisper. In short it's delicious. Simple. Delicious. Economical. You can't ask for more than that. I serve it simply with some vegetables . . . boiled new potatoes, steamed green beans and some cherry tomatoes on the vine which I roasted along with the chicken in the oven for about the last 10 minutes of cooking time. (Simply drizzle with a bit of olive oil and seasoning) These are soooo good.
*Roasted Bone in Chicken Breasts*Serves 4
Meat cooked on the bone may take a little bit longer to cook, but it's always tastier and more moist. These chicken breasts are delicious, with a crisp skin and lovely flavours.
4 single bone in chicken breasts, skin on, trimmed of excess fat
2 TBS unsalted butter, at room temperature
your choice of herbs and spices for the butter (minced garlic, chopped parsley, smoked paprika, thyme, etc.)
fine sea salt and freshly ground black pepper to taste
1 TBS unflavoured vegetable oil
Preheat the oven to 230*C/450*F/gas mark 7. Line a baking tray with some foil and then lay a rack over top of it. Cream together the butter and any seasonings you are using.
Season both sides of the chicken pieces liberally with salt and pepper. Gently loosen a portion of the skin on side of each piece of chicken breast, without tearing it. Place one forth of the butter mixture inside, beneath the skin. Gently massage it into the chicken meat beneath the skin, covering it as much as you can. Seal the skin back up. Rub the skin of each breast with some oil. Place the chicken pieces on top of the rack and roast until golden brown and cooked through. This will take 30 to 35 minutes.