Since my husband and I are trying to eat healthier, I thought a simple roasted chicken would work well for dinner. I didn’t really follow a recipe at all this time, so I guess you could say this is an original. It does involve butter, but hey, it’s not that much really. The skin does come out super crispy, but I opted not to eat mine. This is for two people, but this can easily be doubled, tripled, whatever. It’s a really flexible recipe and easy to do!
Herb Roasted Chicken Breast
- 2 bone-in chicken breasts
- 2 tbsp. butter (Edit: The second time, I used canola oil instead since butter seemed to smoke up the house. It worked MUCH better.)
- 3 tbsp. freshly chopped basil
- 3 tbsp. freshly chopped parsley
- 2 tsp. salt
- 2 tsp. freshly ground black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Preheat your oven to 400 degrees.
- Wash and dry chicken in the sink. Add salt/pepper under and over the skin of the chicken.
- Knead the butter in your hands until it is fairly soft. Add in the basil, parsley, onion powder and garlic powder. Mix until thoroughly combined.
- Add herbed butter to the chicken under and over the skin of the chicken
- Bake for 1 hr or until juices run clear on the chicken.
The Skinny (with skin/no skin) – per serving, serves 2:
Fat: 19.7 g/12.5 g
Fiber 0.5 g/ 0.5 g