Italian-Seasoned Roast Chicken Breasts

By KBlacksmith

Lean breast meat needs to be shielded as it cooks, so leave the skin on, and enjoy it

Ingredients

• 1 Tbsp chopped fresh rosemary
• 1 tsp grated lemon rind
• 2 Tbsp fresh lemon juice
• 4 tsp extra-virgin olive oil
• 1/2 tsp fennel seeds, crushed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 garlic cloves, minced
• 4 bone-in chicken breast halves, about 3 lbs.
• Cooking spray

Details

Servings 4
Preparation time 18mins
Cooking time 71mins

Preparation

Step 1

Preheat oven to 425
Combine first eight ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and the meat. Rub rosemary mixture under loosened skin over flesh; rub over top of skin. Place chicken, bone side down, on a broiler pan coated with cooking spray. Coat skin lightly with cooking spray. Bake at 425 for 35 minutes or until a thermometer inserted into the thickest portion of the breast registers 155 degrees. Remove chicken from pan; let stand for 10 minutes.