Herb roasted chicken breasts are split bone-in, skin-on chicken coated with herb butter and roasted until golden and juicy—a straightforward weeknight protein that rivals store-bought rotisserie chicken.
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Gather and prepare all ingredients. Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper.
Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
Ater 90 minutes, remove the foil, baste again, and adjust the oven's temperature to 425ºF. Bake the chicken at 425ºF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. The internal temperature should be 165ºF once fully cooked. Remove the chicken from the oven and let rest for 5-10 minutes.
Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.
Store cooled chicken in an airtight container in the refrigerator for up to 4 days; reheat gently in a 350°F oven until warmed through.
Roast until the internal temperature reaches 165°F (74°C) at the thickest part, typically 35–40 minutes depending on size and oven calibration.
Yes, but reduce roasting time to 20–25 minutes and reduce heat slightly to prevent drying out; bone-in, skin-on chicken stays juicier and more forgiving.
Yes; letting the breasts sit at room temperature for 15–20 minutes before roasting promotes even cooking and juicier meat.
Yes; prepare and refrigerate the herb butter up to 2 days ahead, then apply to chicken just before roasting.
Refrigerate in an airtight container for up to 4 days; reheat gently in a 350°F oven until warmed through, or shred and use in salads or sandwiches.
