This can be a go to meal for anyone with an oven and some salt and pepper. Simple, elegant and absolutely delicious every time. You don’t need a lot of ingredients to make good, healthy food. This recipe serves two.
- 2 bone-in, skin-on Chicken Breasts
- 1 tbsp Butter, divided
- 1 tbsp EVOO
- 1 tsp Kosher Salt
- 1 tsp Garlic Powder
- 1/2 tsp Pepper
Option Gravy Ingredients:
- 2 tbsp Butter
- 1 tbsp Flour
- 4-5 tbsp Pan Drippings
- Chicken Stock, as needed
Here’s what I did:
Pre-heat the oven to 425 degrees. Pat dry the chicken, this will help give you crackling, crispy skin.
Carefully move your fingers between the skin and the breast, to create a pocket for the butter. Thinly slice one tablespoon of butter and massage it underneath the skin and onto the chicken breasts.
Rub olive oil on the outside of the chicken. Season on both sides with salt, pepper and garlic powder.
Place the chicken in a roasting pan or baking dish. Bake the chicken for about 35 minutes until the juices run clear or a digital thermometer reads 160-165 degrees. Take the chicken out of the pan and allow to rest for five to ten minutes while you make the gravy. This will ensure the chicken stays juicy and doesn’t dry out. Reserve the pan drippings for your gravy!
Optional: Make the gravy. Melt two tablespoons of butter in a sauce pan over medium heat. Whisk in the flour, stirring frequently, until completely absorbed and the floury smell and taste has mostly cooked out. Add the pan drippings and additional chicken stock (or water) to thin it out as needed. Season with salt and pepper to taste.
Hit the chicken with a squeeze of fresh lemon juice to brighten up the flavors and serve with your favorite sides.