This is my family’s all-time favorite chicken recipe. It’s so easy and it’s a great way to use fresh rosemary and thyme from your garden. It’s a recipe adapted from Fine Cooking. Enjoy!
4 Chicken Breasts, with bone and skin
3 Tbs. unsalted Butter
6 medium Shallots, peeled and cut in quarters
12 Garlic cloves, peeled
10 sprigs of fresh Thyme, leaves stripped
8 sprigs of fresh Rosemary, leaves stripped and chopped
1 1/2 tsp. coarse Salt
Freshly ground Pepper
1. Put the butter into a shallow 9 X 13 baking dish. Heat the oven to 425. Put the baking dish into the oven while it’s heating. When the butter is melted (about 10 minutes), remove the baking dish and set it on a heatproof surface. Add the shallots, garlic, rosemary and thyme. Swirl the pan to coat the ingredients in the butter.
2. Dredge the chicken, skin side down, in the butter and herb mixture. Arrange the chicken breasts skin side up in baking dish. Sprinkle the chicken generously with the salt and pepper.
3. Bake until chicken is browned and cooked through (50 to 60 minutes). I usually baste the chicken with the juices at 40 minutes.
4. Serve chicken with the shallots and garlic, along with a drizzle of the pan juices/drippings.