Perfectly Roasted Chicken Breast

These turn out perfect every single time!

It’s a really great, fool-proof, super simple roast chicken recipe to keep right next to your oven throughout these upcoming cooler months.

Crispy skin + juicy, flavorful chicken is very welcome anytime at my house. Add the extra garnish and you’re set to impress your dinner guests throughout the holiday season.

If you do not have wine on hand, you may substitute wine for chicken broth as indicated in the recipe.

The wine really adds rich flavor.

All of the alcohol will cook out – so no worries there.

Do not use “cooking wine” as most of those have an astringent taste much like rubbing alcohol.

For best results, use a nicer bottle of wine that one would actually drink because this will produce the very best flavor.

makes about 4 servings

2 bone-in full chicken breasts with skin on (about 3 pounds)
sea salt and freshly ground black pepper to taste
2 Tbsps ghee, clarified butter, or grass-fed butter
1 head of fresh garlic, sliced in half
1 a fresh lemon, sliced in half
6 sprigs of fresh thyme or rosemary
1 cup white wine

pomegranate arils
fresh orange or lemon slices
fresh thyme or rosemary

Preheat your oven to 400 degrees f.

Pat your chicken breast dry with a paper towel to remove all moisture.

Place the breasts into a large oven dish and season generously with sea salt and freshly ground black pepper. Using your clean hands very gently separate the skin from the chicken meat.

Spread the ghee under the skin, and rub some over all the breasts too. Add in the garlic cut sides down, the fresh lemon, and thyme or rosemary to your dish then pour in the wine. Roast for 30-40 minutes (depending on their size), or until an instant-read thermometer inserted into the center of the breast reaches 165 degrees f. Cover and rest for at least 10 minutes before slicing.