Roast Chicken Breasts with Rosemary-Lemon Brown Butter

Roast Chicken Breasts with Rosemary-Lemon Brown Butter
Photo by Scott Phillips

Ingredients

  • 1 Tbs. vegetable oil
  • 1 Tbs. chopped fresh rosemary
  • Lemon wedges, for serving
  • 4 bone-in skin-on split chicken breasts (about 1-¾ lb.)
  • Kosher salt and pepper
  • 2 oz. (4 Tbs.) unsalted butter
  • 1-½ tsp. fresh lemon juice

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 minute...

View full recipe at Fine Cooking

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