Go Back
–+ servings
A herb roasted chicken breast with green beans on a plate with a fork.
Print Recipe Add to Collection
4.49 from 85 votes

Herb Roasted Chicken Breast

These juicy and tender Herb Roasted Chicken Breasts are a breeze to make and are a great substitute for store bought rotisserie chicken.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dinner
Cuisine: American
Total Cost: $6.41 recipe / $1.60 serving
Servings: 4 servings
Calories: 235kcal
Author: Beth Moncel

Equipment

  • 8x10 Casserole Dish

Ingredients

Chicken

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

Herb Butter

  • 3 Tbsp butter room temperature, $0.34
  • 2 garlic cloves minced, $0.12
  • 1 tsp dried basil $0.04
  • 1 tsp dried thyme $0.03
  • 1 tsp dried rosemary chopped or crumbled, $0.04
  • ½ tsp salt $0.02
  • ½ tsp black pepper freshly cracked, $0.08

Instructions

  • 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.

See how we calculate recipe costs here.

Notes

*This recipe is for split chicken breasts, which are bone-in and skin-on chicken breasts. I bought my split chicken breasts at Kroger. Using boneless and/or skinless breasts will require different cooking times and temperatures, and will yield different results.
For instructions on how to bake boneless chicken breasts, I'd follow the directions from my garlic herb baked chicken breasts, which are as follows: 
  1. Preheat the oven to 400ºF. If your boneless, skinless chicken breasts are thicker than ¾-inch at the thickest end, place them on a cutting board, cover with plastic wrap, and pound until they are between ½–¾-inch thick all the way across. Pat the chicken dry and cover with the herb butter.
  2. Arrange on a baking sheet or in a casserole dish with space between each piece. Bake for about 20 minutes, or until the thickest part reaches 165ºF.
  3. Let rest for 5 minutes before slicing and serving.
 

Nutrition

Serving: 1serving | Calories: 235kcal | Carbohydrates: 1g | Protein: 19g | Fat: 17g | Sodium: 416mg | Fiber: 0.3g