Oven Roasted Chicken Breasts Recipe2021-06-30
- Cuisine: American
- Course: Main Dish, Oven
- Skill Level: Advanced
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
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1 People rated this recipe
This information is per serving.
Oven roasted chicken breasts recipe.
Chicken breasts with tasty homemade gremolata sauce baked in the oven. Very easy and delicious. You may also like Spit-Roasted Chicken
Spit-Roasted Chicken Recipe
Ingredients: 4 pounds (1.92 kg) roasting chicken, 1/4 cup unsalted butter, salt, mushroom stuffing (recipe follows)
Instructions: Wash, pat dry with paper towels and season with salt the chicken. Keep the giblets for the stuffing. Rub the cavity of the bird with butter, then fill it with mushroom stuffing and skewer the opening. Truss the bird. Place stuffed chicken on a rotisserie spit.
Preheat the oven to 375º F (190º C). Place the chicken on a rotisserie spit and roast in preheated oven for 1¾ hours, or until chicken is golden and crisp.
Turn off the oven and remove roasted chicken. Transfer to a serving platter. Serve it with roast potatoes and a green vegetable or a tossed salad.
Mushroom Stuffing for Chicken
Ingredients: 2 cups mushrooms, finely chopped, 1/3 cup chopped fresh parsley, 6 scallions, finely chopped, 3 slices bacon, diced, chicken giblets, chopped, 1/2 cup (125 ml) chicken stock, 1/2 cup (125 ml) dry white wine, salt and freshly ground black pepper, to taste, 2 egg yolks
Instructions: In a medium mixing bowl, combine the mushrooms, scallions, parsley, bacon, and chicken giblets. Mix well. In a measuring cup, combine chicken stock and dry white wine. Stir well and add to the mushroom mixture.
Simmer over low heat until all the moisture is absorbed. Season with salt and black pepper to taste and bind the stuffing with egg yolks.
Oven Roasted Chicken Breasts Recipe
- 2 cloves garlic, peeled and crushed
- 1/4 teaspoon kosher salt, plus more to taste
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary or thyme
- 2 teaspoons grated lemon zest
- dash of freshly ground black pepper
- whole bone-in chicken breasts with skin
- 3/4 cup (180 ml) dry white wine
- 14 oz (420 ml) defatted reduced-sodium chicken broth
- 2 teaspoons arrowroot or cornstarch mixed with 1 tablespoon cold water
- 1 teaspoon Dijon mustard
Preheat oven to 425 °F (218 °C). Place a rack in a roasting pan or large ovenproof skillet; lightly oil the rack or spray it with nonstick cooking spray.
With the side of chef's knife, mash garlic to paste with 1/4 teaspoon salt.
In a small bowl, combine the mashed garlic with a parsley, rosemary or thyme, lemon zest, and pepper. Press the breastbone of each whole chicken breast with the heel of your hand to flatten slightly. Discard any visible fat.
Carefully separate the chicken skin from the flesh with your fingers. Stuff the herb mixture between the flesh and the skin.
Place the chicken breasts on the prepared rack and roast for about 35 minutes, or until the chicken is no longer pink in the center. Transfer the roasted chicken breasts to a carving bowl, and cover to keep warm.
Pour the dripping from the pan into small bowl and chill in the freezer. Add wine to the roasting pan and bring to a boil, stirring to scrape up any brown bits. Boil until reduced by half,3 to 5 minutes to intensify the flavors. Skim the fat from chilled pan dripping and add the drippings to the sauce.
Whisk arrowroot or cornstarch mixture into the sauce. Cook, whisking, until slightly thickened, about 1 minute. Stir in mustard. Taste and adjust seasonings. Remove the skin and carve the roasted chicken breasts into thin slices. Serve with the sauce alongside.
posted by MARY on October 16, 2017
Why isn’t there a print button for this recipe don’t need all the other stuff
posted by Slava Bond on October 16, 2017
Hi Mary, the print button is on your left side, fourth from the bottom. Thanks.