Roast Chicken BreastsThis recipe is so easy and totally foolproof. You get moist, tender chicken with crispy skin every time.

This is a great alternative to roasting a whole bird when you just want to eat the chicken and be done with it. Or, if you’re cooking for one. Or, if you’re cooking for many people and just want to serve the breasts.

Roast Chicken Breasts

2 cloves garlic, crushed
A few sprigs of rosemary, finely chopped
Salt
Olive oil
Lemon juice (from half a lemon or so)
2 bone-in, skin-on chicken breasts

Preheat oven to 425°F.

Combine the rosemary, salt, garlic, juice of half a lemon and a good splash of olive oil in a bowl.

chicken rubSlap the chicken breasts onto a baking sheet and slather the rosemary/garlic combo all over them.

chicken herbsRoast in the oven for 40 minutes. Then — and here’s the best part — crank up the heat to 450°F and set the timer for 10 minutes to crisp up the skin and brown everything nicely. If you have a convection oven, turn on the fan.

After 10 minutes, take out the baking sheet and let everything rest for 5-10 minutes, depending on how long you can stand looking at these gorgeous, brown and crispy chicken breasts!

Serve alongside a caesar salad or roast veggies (they can cook alongside the bird for the last 10 minutes).

Happy Cooking!

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2 thoughts on “Roast Chicken For Two

  1. That looks DELICIOUS. One of my favorite chicken recipes is for a whole bird, just some salt and pepper plus 2 whole lemons pricked full of holes and stuck in the cavity. Then you roast it — I believe first it’s belly-up, then after 30 min you flip it and roast it the rest of the way at a lower temp. Ends up being super-juicy and full of good chicken flavor. This looks like a good substitute when I don’t feel like having a whole bird. Thanks!

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