Best Roast Chicken Breasts

March 28, 2011

For dinner Friday night I made roasted chicken breasts on the bone, a traditional chicken dish for the Sabbath that both my husband and I love. This time I made it a little different than usual, and we were both amazed by how moist and juicy it came out. Unfortunately I didn’t take any pictures, but I needed to share this “recipe” since it was so amazing! Here are the steps:

1. In a small dish combine olive oil and a few dashes each of Herbs Provence, marjoram, and chili powder. Then brush the mixture on the chicken breasts, making sure to cover all areas, including the bottom, and place them in a rimmed baking dish.

2. Drizzle one teaspoon of lemon juice on each chicken breast and sprinkle chopped garlic (I used 2 cloves) on top. Pour 1/4 cup of white wine (you can also use broth) around (not on top of) the chicken breasts.

3. Roast the chicken for 10 minutes at 400ºF, baste the top of the chicken, and then cook for another 15-20 minutes until the skin is nicely browned and the inner temperature is 150ºF.* Carefully transfer the two chicken breasts to a plate, leaving the drippings in the pan.

4. Pour the drippings and garlic into a sauce pan and add another 1/4 cup of wine (or broth). Simmer the gravy for about 5-10 minutes until it reduces. Serve the chicken breasts with gravy drizzled on top.

*Most cooking thermometers show 180ºF as the temperature to which poultry should be cooked; however, I checked Harold McGee‘s “Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes” to see what he recommended. I am certain that the moistness of my chicken was a result of his recommendations!

Do you have a favorite recipe for roast chicken?

Note: I was not paid or asked to promote Mr. McGee’s book, I just think it’s a great resource!

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