Herb Roasted Chicken Breast with Butter and Garlic | CookOS

Herb Roasted Chicken Breast

Name: Herb Roasted Chicken Breast with Butter and Garlic
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 split chicken breasts (bone-in & skin-on, (about 2 lbs total) $5.74); 3 Tbsp butter (room temperature); 2 garlic cloves (minced); 1 tsp dried basil; 1 tsp dried thyme; 1 tsp dried rosemary (chopped or crumbled); ½ tsp salt; ½ tsp black pepper (freshly cracked)

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.

🌍American 🏷️Oven roasted chicken breasts

Total

2h 15m

Servings

Difficulty

Hard

Est. Cost

$17–$28

Recipe Source

View original recipe

From Budget Bytes

Ingredients

2 split chicken breasts (bone-in & skin-on, (about 2 lbs total) $5.74)

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3 Tbsp butter (room temperature)

2 garlic cloves (minced)

1 tsp dried basil

1 tsp dried thyme

1 tsp dried rosemary (chopped or crumbled)

½ tsp salt

½ tsp black pepper (freshly cracked)

8 Ingredients

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Instructions

1
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).
2
In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper.
3
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.
4
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.
5
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.
6
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.

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Tips & Notes

Pro tips

Pat the chicken skin completely dry before applying herb butter to ensure the skin crisps and browns evenly.
Use room-temperature butter so it spreads smoothly under and over the skin without tearing.
Mince garlic finely and mix it directly into the butter rather than scattering it on top, so flavors distribute evenly.
Roast at 425°F (220°C) for a golden, crispy skin; if browning too fast, tent loosely with foil and reduce heat to 400°F (204°C).

Substitutions

Dried thyme → fresh thyme (use 1 Tbsp fresh, chopped; add in the last 10 minutes to preserve brightness)
Dried rosemary → fresh rosemary (use 1 Tbsp fresh, finely chopped)
Dried basil → fresh basil (use 1 Tbsp fresh, but add after roasting to avoid bitterness)
Butter → olive oil or ghee (use 3 Tbsp; results will be slightly less rich but equally flavorful)

Storage & make-ahead

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.

Common Questions

How do I know when herb roasted chicken breasts are done?

Roast until the internal temperature reaches 165°F (74°C) at the thickest part, typically 35–40 minutes depending on size and oven calibration.

Can I use boneless, skinless chicken breasts instead?

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.