Ingredients:

  • 4 tbsp (56g) unsalted butter, softened
  • 3 cloves (9g) garlic, minced
  • 1 tsp (1g) dried rosemary, crushed
  • 1 tsp (1g) dried thyme
  • 1/2 tsp (1g) dried sage
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 4 (approx. 2 lbs / 900g) boneless, skin-on chicken breasts
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a small mixing bowl, mash together the softened unsalted butter, minced garlic, dried rosemary, dried thyme, dried sage, salt, and black pepper until a thick paste forms.
  3. Pat the chicken breasts completely dry with paper towels to ensure a crispy crust.
  4. Rub the herb butter paste generously over the top and sides of each chicken breast, ensuring an even coating.
  5. Drizzle olive oil into a cast iron skillet or heavy-duty rimmed baking sheet to prevent sticking.
  6. Place the chicken breasts in the pan skin-side up and roast for 18–22 minutes, or until the internal temperature reaches 160°F (71°C).
  7. Remove from the oven, transfer to a carving board, and tent loosely with foil.
  8. Allow the meat to rest for 5–10 minutes to allow juices to redistribute before serving.