As easy as boneless, skinless chicken breasts are to cook, chicken roasted on the bone has a lot more natural flavor. Here, bone-in chicken breasts are rubbed with a sauce of garlic, lemon and olive oil, then quickly roasted in a hot oven. If you like, you can crisp the skin under the broiler before serving. I use my convection oven, so the chicken only takes about 30 minutes to cook. I also roasted halved cherry tomatoes (drizzled with extra virgin olive oil and sprinkled with salt and pepper) in a small gratin dish, then tossed them with some pasta and cheese for a simple side dish.
The chicken was inspired by a Bon Appetit recipe that used fresh herbs. I didn’t have fresh herbs, but I (almost) always have lemon and garlic. Easy substitution. This would also be delicious with orange/rosemary or lemon/thyme. See what you already have in the kitchen, then choose flavors that compliment one another.
Adding liquid to the pan helps to keep the chicken moist during roasting. I really like to add a splash of white wine, but we were out (or maybe I needed it in my glass more than the chicken needed it ), so I used chicken broth instead. The recipe only calls for half a cup of liquid, so I added heaping teaspoon of Better than Bouillon to hot water to make the broth. If you haven’t tried Better than Bouillon, it is a good product to have in your refrigerator. The concentrated chicken broth paste dissolves quickly in water and you can make as much broth as needed. Before I started using this product, I'd frequently be left with half a box or can of chicken broth and I'd end up having to throw it out. You can find Better than Bouillon at the Spice House or Whole Foods.
- 4 large bone-in chicken breasts
- 3 cloves garlic
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- Freshly groupnd black pepper
- Zest of one lemon and juice of ¼ of that lemon
- ½ cup chicken broth – I used a teaspoon of Better than Bouillon mixed with 1/2 cup water. You can also use ½ cup white wine.
Preheat oven to 375 convection or 400 for a regular oven.
Rub the lemon-garlic sauce under and over the skin of each chicken breast. Set the chicken on a rack in a roasting pan. The chicken can be prepared to this point earlier in the day; cover pan with foil and refrigerate. Remove foil before cooking.
Pour chicken broth/wine in the bottom of pan. Roast for 30 minutes at 375 convection or 35-40 minutes at 400 in a regular oven. The kitchen smelled strongly of garlic while the chicken was cooking, but the garlic flavor was not overpowering in the finished dish.