Roasted Bone-in Chicken Breast

Ingredients

• 2 whole bone-in chicken breasts, or 4 split breasts, trimmed of excess fat, about 3 pounds total
• 2 tablespoons unsalted butter, at room temperature
• Herb or spices for the butter, such as minced garlic or parsley, optional
• Salt and pepper
• 1 tablespoon vegetable oil

Directions

1. Set your oven to 450 degrees F. Cover a broiler pan with foil, then place the rack over it. Stir the butter with 1/2 teaspoon salt in a small bowl, adding herbs or other flavorings if you want them.
2. Sprinkle both sides of the chicken breasts generously with salt and pepper. Gently work a finger between the skin and the meat to make a pocket, then tuck the butter underneath. Use the back of a spoon to spread the butter into an even layer beneath the skin of each breast.
3. Coat the skin on every breast with vegetable oil. Arrange the chicken on the rack and roast for 30-35 minutes, until the skin is golden brown and the meat is cooked through. Move the chicken to a cutting board and let it rest for 5 minutes.
4. Run your knife along the breastbone and around the rib cage to free the meat, then cut it cross-wise. Serve it right away.