For the juiciest, tastiest chicken ever, skin-on chicken breasts are packed with seasoned compound butter underneath the skin.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 skin-on, boneless chicken breasts
- 4 ounces horseradish-chive compound butter
- 1 yellow onion, cut into 5 whole slices
- 2 cups chicken stock
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Using 2 fingers, loosen the skin on each chicken breast. Thinly slice compound butter and stuff under skin to cover as much of the chicken as possible.
- Layer onion slices on the bottom of a glass baking dish. Pour in chicken stock. Place chicken breasts on top of the onions, skin-side up. Season with salt and pepper.
- Bake in the preheated oven for 30 minutes. Start basting chicken with its juices and rotate if skin is not crisping evenly. Continue baking until chicken is no longer pink in the center and the juices run clear, about 25 more minutes, depending on the size of the chicken breasts. Baste chicken every 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 570 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 152 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 21 g |
| Sodium | 1745 mg |
| Sugars | 4 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
The worst recipe I’ve found on this site to date. Made no sense and I learnt my lesson – if it sounds nonsensical it is not going to turn out well. e.g. the recipe calls for spiced butter under the breast skin but it’s baked in two cups of chicken broth with basting – where do you think the butter ends up?
Combined: Dill, Taragon and Thyme by crushing with pestle and mixing resultant powder into softened butter. Then inserted