It Tastes Like Chicken!

I'll admit it, chicken is not one of my favorite foods. Well, I take that back, boneless and skinless chicken breasts are not my favorite. I could eat fried chicken all day long if it was the least bit healthy for you. But back to the dreaded boneless, skinless breasts...most of the time they are dry, chewy and have absolutely no flavor unless you load them up with salt and strong herbs and seasonings, and at that point you might as well be eating herb-encrusted styrofoam.

I've always heard that cooking bone-in, skin-on split chicken breasts keeps the meat flavorful and juicy, but I'd never been brave enough to try it. All those bones and skin just seem to be in the way, and they look pretty gross too. Then I thought, "hey, I've roasted whole chickens on many occasions and that's not so difficult. And furthermore, these are smaller, faster cooking and healthier. I can do this." So off to Fresh Market I went to purchase two meaty, flavorful chicken breasts.

I had leftover thyme in the fridge from the herbed-baked eggs and wanted to use some of it because I felt like I had to buy the entire plant. I searched the internet and found a recipe for roasted lemon thyme split chicken breasts. They came out perfectly, and those Food Network chefs are right, if you cook them with the bone in and the skin on, they are super juicy, full of flavor and still taste like chicken! With a side of fingerling potatoes and a salad, our winner, winner chicken dinner was complete.

Roasted Lemon Thyme Split Chicken Breasts
Serves 2
2 Bone-in, skin-on split chicken breasts
2 tbs. butter
2 tsp. thyme, minced
1 tsp. garlic
1 tsp. lemon zest
1 1/2 tsp. dijon mustard
juice from half a lemon
salt and pepper

Preheat oven to 450.
Lossen skin on breast and pat dry. In a bowl, combine butter, thyme, garlic, zest, mustard and salt and pepper. Divide mixture among the chicken and spread under the skin evenly. Season breasts with salt and pepper. Place breasts in a roasting pan. Roast chicken for 20 minutes or until it is golden brown. Squeeze lemon over chicken. Lower temp to 350 and continue roasting for 15-20 minutes more until juices run clear.