These Crispy Roasted Chicken Half Breasts are ultra-juicy and flavorful with impossibly delicious crisp skin.
- 3 Tablespoons butter, softened but not melted
- 1/2 teaspoon ground cardamom
- 1 orange, zested
- 1 teaspoon ground ginger
- 1/2 teaspoon coarse sea salt
- 1/8 teaspoon ground pepper
- 2 chicken half breasts, on the bone, skin intact about 2 pounds
- Preheat the oven to 500 degrees F.
- In a small bowl, combine the butter, cardamom, orange zest, ginger, salt and pepper.
- Stir together with a spoon until well mixed.
- Pat the chicken dry with paper towels.
- Glide your index finger through to loosen the skin from the flesh, without removing it completely. You’re creating a big pocket in which the butter will sit!
- Repeat with the other chicken breast.
- Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast.
- Once it’s in there, smooth out the butter by gliding your finger over the skin, until it’s evenly distributed.
- Repeat with the other breast.
- Arrange the chicken breasts on the sheet tray lined with a cooling rack.
- Bake at 500 degrees f for 20 minutes.
- Reduce temperature to 375 and continue to cook for about 25 more minutes.
- Remove from oven and let rest about 10 minutes before serving.
I think it’s pretty obvious that I love chicken all ways.
I also love to experiment with different, yet simple ways to cook chicken.
It was the weekend before Thanksgiving and I was testing out this Sugar-Free Maple Glazed Carrots recipe.
The simplicity of these chicken breasts allowed me to spend time working on those carrots. By the way, there were delicious and made an appearance at the Thanksgiving table.
I guarantee you these are ultra-juicy and so crazy crispy delicious.
What is so incredible is how they hubby manages to show up just as the food is coming out of the oven. He has impeccable timing. We hardly ever eat dinner the same time each evening so this feat is definitely, well, a feat.
Give this recipe a try. Thanks for stopping by and have a great day.