Nothing warms the heart quite like the aroma of Herb Roasted Chicken Breast wafting through your kitchen. After multiple tests with different herbs and techniques, I’ve found the perfect balance, ensuring each bite is juicy and flavorful. This recipe is my go-to for easy weeknight dinners, and it’s a fantastic alternative to store-bought rotisserie chicken. Check out my Creamy Garlic Chicken Rice Skillet for another delightful dish.
About Herb Roasted Chicken Breast
This Herb Roasted Chicken Breast recipe is a celebration of comforting American flavors. During testing, I experimented with various herbs and cooking methods, landing on this approachable yet satisfying technique. It’s not just a meal; it’s a gathering point at the dinner table, particularly on busy weeknights or cozy Sundays.
- Quick Prep: Ready in just 15 minutes with minimal hands-on cooking time.
- Budget-Friendly: Two split chicken breasts make a wholesome meal for four.
- Family Favorite: The aromatic herbs create a cozy, inviting dinner vibe.
- Ingredient Insight: Fresh herbs can be swapped for dried; just adjust the quantities!
Key Ingredients & Their Roles
- Chicken Breasts: The star ingredient; bone-in and skin-on retain moisture and flavor.
- Butter: Adds richness; room temperature makes it easier to blend with herbs.
- Garlic: Elevates the flavor; fresh minced garlic infuses the dish beautifully.
- Dried Herbs: A mix of basil, thyme, and rosemary creates a balanced earthy flavor.
How to Make Herb Roasted Chicken Breast
- Gather your ingredients and preheat the oven to 275°F. Take the chicken out of the refrigerator—allow it to warm slightly for about 5 minutes.
- In a small bowl, mix the butter, minced garlic, dried basil, thyme, rosemary, salt, and pepper until well combined.
- On a cutting board, pat the chicken dry to ensure the herb mixture adheres well. Smear the herb butter generously over both sides.
- Place the chicken in a casserole dish, cover tightly with foil, and bake for 90 minutes, basting once about halfway through. Remove the foil, baste again, and raise the oven temperature to 425°F. Continue baking for 20 minutes until the skin is golden and crispy, reaching an internal temperature of 165°F.
Pro Tips & Troubleshooting
- When patting the chicken dry, use paper towels thoroughly for better adherence of the butter herb mix.
- If the skin isn’t browning as expected, try switching to a convection setting for the last part of cooking.
- Herb substitutes: Experiment with fresh herbs, just remember to use about three times more fresh than dried.
- Scaling: This recipe can easily be doubled to serve more; just ensure your dish is big enough!
Storage & Make-Ahead Guide
Store leftovers in the fridge for up to 3 days in an airtight container. For longer storage, freeze for 2-3 months. Reheat in the oven at 350°F for about 20 minutes or until warmed through. I found that the chicken remained juicy even after freezing, which was a lovely surprise!
Serving Suggestions
This Herb Roasted Chicken Breast pairs beautifully with creamy mashed potatoes and a simple green salad. For a heartier meal, consider serving it alongside garlic parmesan roasted potatoes.
Frequently Asked Questions
- How do I know when the chicken is fully cooked? Use a meat thermometer; the internal temperature should reach 165°F.
- Can I use boneless chicken breasts? Yes, but adjust cooking times as boneless pieces cook faster.
- What herbs can I substitute? Fresh herbs may replace dried; just use approximately three times as much.
- Is this recipe good for meal prep? Absolutely! It keeps well and makes for easy lunches.
- How do I make the skin crispier? Bake it uncovered at a higher temperature, as instructed in the recipe.
Final Thoughts
Cooking Herb Roasted Chicken Breast is a simple yet rewarding experience that fills your home with delightful aromas. Enjoy it with loved ones and don’t hesitate to share your cooking results—I love hearing how you made it your own!
More Recipes You’ll Love
- Creamy Garlic Chicken Rice Skillet – a savory companion to herb-roasted chicken breast
- Garlic Parmesan Chicken Meatloaf – connection via garlic and herb flavors
- Lemon Garlic Butter Chicken with Creamy Parmesan Linguine – bright flavor pairing for a festive meal
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Herb Roasted Chicken Breast
Ingredients
- 2 split chicken breasts bone-in & skin-on, about 2 lbs total
- 3 Tbsp butter room temperature
- 2 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried rosemary chopped or crumbled
- 1/2 tsp salt
- 1/2 tsp black pepper freshly cracked
Instructions
- Gather and prepare all ingredients. Preheat the oven to 275°F. 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.
- Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken.
- Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish’s lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once halfway through.
- After 90 minutes, remove the foil, baste again, and adjust the oven’s temperature to 425°F. Bake the chicken at 425°F for 20 minutes without the foil, or until the skin is deep golden brown and crispy. The internal temperature should be 165°F once fully cooked. Remove the chicken from the oven and let rest for 5-10 minutes.
- Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.