Roasted Chicken Breasts

• 2 garlic cloves
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon lemon zest
• 2 tablespoons unsalted butter
• 2 whole bone-in skin-on chicken breasts
• 1 tablespoon vegetable oil

1. Adjust oven rack to middle position; heat oven to 450 degrees.
2. Line bottom of broiler pan with foil, place broiler pan rack on top; set aside.
3. In small bowl, mix 1/2 teaspoon salt with garlic, rosemary, lemon zest, and butter until combined.
4. Sprinkle underside of chicken breasts liberally with salt and pepper.
5. Gently loosen bottom portion of skin covering each breast.
6. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half.
7. Using spoon, spread butter evenly over breast meat.
8. (Tip: If the skin becomes unattached, you can reattach with toothpicks.
9. ).
10. Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper.
11. Set chicken breasts on broiler pan rack, propping up breasts on rib bones.
12. Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes.
13. Transfer chicken to cutting board and let rest 5 minutes.
14. Carve and serve immediately.

garlic, fresh rosemary, lemon zest, unsalted butter, chicken breasts, vegetable oil

Taken from www.food.com/recipe/roasted-chicken-breasts-308976 (may not work)