This was the first dinner my mom cooked for my dad when they were dating some 50 years ago and it’s become a favorite of mine. By roasting bone-in breasts, you’re guaranteed chicken that’s tender and bursting with juicy flavor. Give it a try.
Tear 4 sheets of aluminum foil, with each piece large enough to warp each piece of chicken.
3
Lay chicken in center of each foil sheet, skin side up.
4
With a sharp knife, cut about a 2-inch slit in the thickest part of each breast; insert 1 tablespoon of butter snugly in each.
5
Season each breast with garlic salt, parsley flakes and black pepper (to taste)
6
Arrange chicken packets in a baking dish such as a 13 x 9-inch pan or similar. Keep each foil pack open.
7
Bake 15 minutes or until top of chicken is golden. Then, pull out of oven and carefully close foil packs. This will allow the chicken to cook thoroughly without burning the skin. Bake another 30 minutes.
8
Allow chicken to rest for 15 minutes. The rich butter and seasonings will be at the bottom of each packet. Spoon a little over each breast then serve.
Ingredients
4chicken breast halves, with skin and bone
4tbsp butter, divided
1 tspgarlic salt
2 tspdried parsley flakes
Pepper, to taste
Tips for this Recipe
Tip: bone-in chicken breasts are KEY here. The reason? Meat with a bone intact will retain more robust flavor and moist texture versus boneless. And the skin ensures extra flavor, as well.
The foil packs ensure the chicken is pull-apart tender and juicy. And make for easy clean-up!
