Southwest Roast Chicken Breasts

• 2 Tablespoons Butter, Softened
• 1 clove Garlic, Minced
• 1/4 teaspoons Chili Powder
• 1/2 teaspoons Chopped Cilantro
• 2 dashes Salt
• 2 dashes Pepper
• 2 whole Bone-in, Skin-on Chicken Breasts
• 1/2 Tablespoons Olive Oil

1. Heat oven to 450 F. Combine butter, garlic, chili powder, cilantro, a generous dash of salt, and a dash of pepper in a small bowl.
2. Carefully spread half of butter mixture underneath the skin of each chicken breast.
3. Sprinkle salt and pepper over each chicken breast and drizzle with olive oil.
4. Place a layer of aluminum foil on the bottom of a broiler pan then put the broiler rack on top of it (you could also use a wire rack on top of a baking sheet).
5. Place chicken on top of pan.
6. Bake for 30 minutes.
7. Then remove the pan from the oven and set it on a rack.
8. Let chicken rest for about 5 minutes after baking.
9. When I made this, I only put salt and pepper on top, not in the butter mixture.
10. I realized it needed more salt, so I think adding it to the butter mixture as I mentioned in the recipe above will help.
11. Also, if you have limes around, squeeze some fresh lime juice on the chicken after baking.

butter, clove garlic, chili powder, cilantro, salt, dashes pepper, chicken breasts, olive oil

Taken from tastykitchen.com/recipes/main-courses/southwest-roast-chicken-breasts/ (may not work)