Bone-In, Skin-On Chicken Breasts

While not our "usual" fare, these were on sale for $.99/lb at Albertson's last week so that was our protein for the week.

I prepared them thusly:

2 bone-in, skin-on chicken breasts
3 - 4 cloves garlic, minced
1 - 2 sprigs fresh rosemary, chopped
4 thin slices lemon
2 T. butter
EVOO
Salt/Pepper

Preheat oven to 375 (I use our toaster oven, which requires no preheating).

Combine the garlic, rosemary, evoo, salt and pepper (lemon zest, too, if you are into that sorta thing) and set aside.

Put chicken breasts, skin side up on a pan covered in aluminum foil (easy cleanup) and loosen the skin from the breasts.  There's usually one part where it's "easy" to slide a finger between and just kinda gently loosen the rest of the skin -- if it comes completely off, don't worry.  Just lay it back on top when you're done!

Smear the garlic/rosemary all over the breast, under the skin and on top of the skin.  Add 1 T. of butter between the skin and the breast and 2 slices of lemon under the butter.  The butter is going to help that skin get SUPER crispy and delicious and the lemon will penetrate the thick breast meat and get soft after baking.

Put in the oven and forget about them for 45 minutes.

Yes, the garlic on top of the breasts MIGHT get slightly "overdone", but in my house burned garlic is a treat.  If you don't like it, don't worry -- take the skin off (and bring it to my house, please, so I can eat it).