If you’ve nabbed some Tyson split chicken breasts for .99/# at Bag N Save this weekend, or if you still have some in your freezer that you got for .88/# at No Frills at the end of January, you’ll love using this recipe for them! This is from the March 2011 issue of Cooking Light magazine, and uses ingredients you likely have on-hand already. If you don’t have the fennel seeds, get some for less than $1 (Tones, in most groceries) — it’s essential to this recipe. If you don’t keep them around, pick up a fresh lemon for the rind and juice; you’ll be happy you did. I paraphrase here. Mangia!
Italian-Seasoned Roast Chicken Breasts1 Tablespoon chopped fresh rosemary 1 teaspoon grated lemon rind 2 Tablespoons fresh lemon juice 4 teaspoons extra-virgin olive oil 1/2 teaspoon fennel seeds, crushed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 garlic cloves, minced 4 bone-in chicken breast halves
Preheat oven to 425 deg. Combine rosemary through garlic in a bowl and stir well. Loosen the skin from the chicken by inserting your fingers and gently pushing skin away from meat. Rub herb mixture under the skin and over the flesh; rub some on top of the skin, too. Place chicken, bone side down, on a broiler pan coated with cooking spray. Coat skin lightly with cooking spray. Bake/roast at 425 deg for 35 minutes or until thermometer registers 1.55 deg. Remove chicken from pan; let stand for 10 minutes.