This technique, adapted from Fine Cooking September 2008, for roasting boneless chicken breasts produces wonderfully tender, well seasoned meat. You’ll need an even number of boneless breasts with the skin on. Since I rarely see this combination prepackaged, I buy split breasts and cut the meat off the bone (as directed in recipe) reserving the tenderloins to make chicken fingers. Of course, the butcher at your local grocery store can do that for you… which would make this a very simple dish to prep. This is a great dinner party main course because it needs to be prepped a whole day ahead. And to dress it up, serve with this excellent Apple and Fig compote.
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4 Tbs. fresh rosemary leaves, minced
6 medium cloves garlic, minced
zest of one large lemon
Kosher salt and freshly ground black pepper
6 bone-in, skin-on split chicken breasts
2 Tbs. olive oil
Salt and coarse-ground pepper
In a small bowl combine the rosemary, garlic, lemon zest, 2 tsp. salt, and 1 tsp. pepper.
Cut the chicken breasts away from the bones, leaving the skin intact. With a paring knife, cut out the white tendon on the underside of each breast and reserve for another use. Rub the rosemary-garlic mixture all over the chicken, including under the skin, taking care to keep the skin attached to the meat. Stack two breasts so that the skin faces outward and each breast’s thicker rounded end is on top of the thinner tapered end of the other. Tie the breasts together with butcher’s twine, forming a little roast. Repeat with the remaining 2 breasts. Reposition any skin that may have bunched up while tying and season the roasts all over with 1 tsp. salt and a few grinds of pepper. Put the roasts on a rack over a small baking sheet and refrigerate, uncovered, overnight.
Let the chicken sit at room temperature for 30 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 450°F.
Heat the oil in a 10-inch skillet over medium-high heat until shimmering hot. Sear the chicken until dark golden brown on all sides, 6 to 8 minutes total. Return the chicken to the rack over the baking sheet. Roast until a thermometer inserted in the center of each roast reads 165°F, 20 to 30 minutes. Let rest for 15 minutes. Remove the strings from the chicken and carefully slice each roast on the diagonal into 1/2-inch-thick medallions. Serves 6-8
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ChgoJohn
February 7, 2013 at 10:40 amGarlic, lemon, and rosemary are the perfect spice/herb blend for chicken. Mom made something similar when I was a boy but never quite like yours, with the butter soft but not melted. I really must give this recipe a try. Thanks for sharing.