Herb Roasted Chicken Breast

Ingredients

• 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
• 2 split chicken breasts

Directions

1. Heat the oven to 275ºF. Take the chicken out of the refrigerator and let it sit while you make the herb butter, about 5 minutes.
2. In a small bowl, mix the butter with the garlic, basil, thyme, rosemary, salt, and pepper. If the dried rosemary is in big little needles, crush it between your fingers or give it a quick chop before it goes in.
3. Set the chicken on a cutting board and blot both sides dry with a clean paper towel. Rub the herb butter all over both sides of the chicken. The drier surface gives the butter something to hold onto; if the chicken is still very cold, moisture will collect on the outside as you work, and the butter will slip right off.
4. Put the seasoned chicken in a casserole dish deep enough to hold it completely. Seal the dish well with foil, or use its lid if it has one. Bake in the heated oven for 90 minutes, basting once at the halfway point.
5. After 90 minutes, take off the foil, baste the chicken again, and raise the oven temperature to 425ºF. Bake at 425ºF for 20 minutes with the foil off, until the skin is a dark golden brown and crisp. Take the chicken out of the oven and let it rest for 5-10 minutes.
6. Slice the breasts, or pull the meat away from the bone. Save the juices in the bottom of the casserole dish and spoon them over the meat.