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
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.
Roast 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).