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Recipe

Roast Chicken Breasts with Rosemary-Lemon Brown Butter

Scott Phillips

Servings: 4

Utterly simple to prepare and impossible to resist, this dish is sure to become a family favorite. Serve with brown rice and green beans or asparagus, all of which would benefit from the nutty-lemony flavor of the sauce. Like this recipe? Check out more easy 5-ingredient dinners.

Ingredients

  • 4 bone-in skin-on split chicken breasts (about 1-3/4 lb.)
  • Kosher salt and pepper
  • 1 Tbs. vegetable oil
  • 2 oz. (4 Tbs.) unsalted butter
  • 1 Tbs. chopped fresh rosemary
  • 1-1/2 tsp. fresh lemon juice
  • Lemon wedges, for serving

Nutritional Information

      Calories (kcal) : 360
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 130
      Sodium (mg): 360
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 35

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Pat the chicken dry and generously season with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat until shimmering hot. Add the chicken skin side down and cook until golden brown, about 3 minutes. Turn the chicken over, transfer the pan to the oven, and roast until the chicken is cooked through (165°F), about 20 minutes. Transfer to a platter.
  • Pour off any fat from the skillet, add the butter, and melt over medium heat. Add the rosemary and cook, stirring, until the butter turns brown and gives off a nutty aroma, 2 to 3 minutes. Immediately remove the pan from the heat, stir in the lemon juice, and season to taste with salt and pepper. Pour the sauce over the chicken and serve with the lemon wedges.

Reviews

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Reviews

  • cozette | 04/26/2016

    This is delicious! It turned out beautifully even though I made it in a kitchen with equipment I wasn't familiar with. Everyone raved about it! This was my first try and it's going in my favorites folder.

  • Juniperaine | 02/22/2014

    Holy crap!!! So delicious. I haven't even washed my brasier yet but it was so good. Licking pan good. I used boneless skinless breasts and added quite a bit more lemon to the sauce. Best chicken recipe

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