Two roasted chicken breasts and halved garlic bulb and basil leaves scattered around

Simple Roasted Chicken

Inspiration for this recipe comes from Julia Child’s book “Mastering the Art of French Cooking”. I set out to find a reliable chicken recipe that could be adapted to whatever dish I’m making that needed protein. As I made it time after time, I’ve come to rely on a few key ingredients that produced the result I wanted. I serve this chicken with Caesar salad or with vegetables.

It’s delicious, satisfying, and versatile. Also, it literally is a Simple Roasted Chicken.

Searing it on both sides browns the skin and locks in the juices. Putting it into the hot oven allows the cooking time to be relatively short while keeping the chicken juicy. And it leaves you free to make the side or salad (or both) to serve with it.

Two roasted chicken breasts and halved garlic bulb and basil leaves scattered around

Simple Roasted Chicken

Yana, babushkacooking.com
Prep Time 10 mins
Cook Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 chicken breasts, skinless and boneless
  • 1 tsp olive oil
  • 1 Tb butter
  • salt, freshly ground black pepper
  • whole garlic bulb

Instructions
 

  • Preheat the oven to 425 F.
  • While the oven is preheating, place the chicken on a paper towel lined plate or a cutting board.
  • Dry the chicken with paper towels. This step is very important – if the chicken is not dry, it won’t brown. 
    Season generously with salt and freshly ground black pepper on both sides.
  • Melt the butter and olive oil in an ovenproof pan over medium heat for a few minutes.
  • Cut the garlic bulb width wise. You want to take the top off to expose the garlic cloves without breaking the garlic bulb. To be safe, start from 1/4 inch from the top.
  • Once the butter and oil are hot (it should take about 5 minutes, depending on your stove), carefully add the chicken breasts.
  • Sear for 4 minutes and flip over. It may feel stuck, but you can “wiggle” it gently using tongues or two spatulas, but don’t move it from side to side while it cooks. Sear the other side for 4 minutes as well.
  • Add the garlic cut side down, if using.
  • Put the pan in the oven and bake for 20 minutes. Internal temperature should be 165 F minimum.
  • Once the chicken is cooked, let sit for at least 5 minutes. It’s a good rule for any meat – juices “run wild” in meats while it’s cooked, so letting it sit for a few minutes allows the juices to soak back in which is responsible for most of the flavor.
  • Squeeze out the garlic or pick it out with fork and spread over chicken or leave on the side.
  • Serve and enjoy!

Notes

Please note that the garlic is optional. While I love the look and smell of garlic in a hot, buttered pan, it is absolutely fine to omit either It. I’ve made it with olive oil, butter, salt, and pepper more than once and it was just as good.
Watch out for spattering! Cold chicken in contact with hot pan will sizzle. It may look messy afterward, but it all goes away with a wipe of a wet paper towel. 


Disclaimer

Babushka Cooking does not receive any kind of compensation for the products, services, or places recommended.

One Comment

  1. This sounds so yummy and delicious Yana! Well done on your first post! Can’t wait for a million more and a cookbook!

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