I made this with two skin-on/bone-in breasts---a rarity for me, a boneless/skinless devotee (noting the recipe was for a whole chicken, but couldn't bear the commitment, I settled for bone-in breasts). I first marinated the two breasts with the juice of one-half lemon and one-half lime for 5 hours (it gave it a slight citrusy tang, next time I'll do one whole lemon or one whole lime). For the butter, I used half a stick and just slightly more than the 1/4 tsp. of rosemary and thyme, 3 cloves of garlic as suggested, plus a dash of garlic powder and onion powder, as well as a pinch of salt and pepper. I let the butter refrigerate (for ease of placement) and put most of it underneath the skin of the breasts. I generously paprikaed the bottom of the breasts, as well as s&p, then baked for about an hour. Halfway through baking, I put approx. 4 pats of butter on top of each breast and basted every 10 min. throughout as the chicken looked parched. Bottom line: good recipe, add some salt, baste throughout. Served it with sauteed spinach---good for South Beach dieters. Feel free to experiment with this one, it's very forgiving as long as you keep the chicken moist.
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