- 50 mins
Ingredients
- 6 Bone-in, Skin-on chicken breast
- Salt
- Freshly ground pepper
- 1 Cup Chicken broth
- 1 Tsp (total) thyme, sage, tarragon
- 2 Tbsp Unsalted butter chilled and cut into cubes
Preparation
Step 1
1. Roast the chicken:
Preheat the oven to 400 degrees. Season the chicken generously with salt and pepper on top of and under the skin. Place the chicken skin side up in a large roasting pan. Roast until the chicken is golden brown and a instant read thermometer inserted into the center of each breast reads 170 degrees (about 45 mins).
2. Deglaze the Pan:
Plae the pan on the stove top over high heat. When the pan sizzles, add the broth and thyme and stir to scrape up the browned pits from the pan bottom. Boil until the broth is reduced by half, about 3 minutes. Remove from the heat.
3. Make the Sauce:
Whisk the butter, a couple of pieces at a time, into the reduced liquid. Season with salt and pepper. Serve the chicken passing the sauce at the table.