Rosemary And Thyme Roasted Chicken Breast Recipes

CHICKEN BREASTS WITH ROSEMARY AND THYME

Steps:

• Preheat the oven to 375°.
• Press a rosemary and thyme sprig on each chicken breast.
• Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
• In a large nonstick, ovenproof skillet, heat the olive oil until shimmering.
• Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes.
• Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer.
• Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
• Transfer the chicken breasts from the skillet to a platter, cover and keep warm.
• Pour off any fat in the skillet and set the skillet over a burner.
• Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan.
• Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute.
• Pour the pan sauce into a bowl and serve with the chicken.

SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
• Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).