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Perfect Garlic Roasted Chicken Breast – Juicy & Kosher

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Meat (Fleishig)

Garlic roasted chicken breast with golden skin and juicy meat: bone-in, skin-on breasts are seared skin-side down, then roasted with olive oil, plenty of garlic, parsley, thyme and lemon.

Two-Stage Cooking

Let the chicken sit at room temperature for 20 minutes and pat the skin dry. Sear it skin-side down in an oven-safe skillet until deep golden, then flip, spoon over the garlic and olive oil, and finish in the oven. The olive oil bastes the meat as it roasts. Use a meat thermometer and remove the chicken at 165°F.

Kosher Notes

This is a meat (fleishig) recipe made with olive oil; don’t add butter, since meat and dairy can’t be cooked together. Kosher chicken is salted during koshering, so you may want to reduce the salt. If your skillet isn’t oven-safe, transfer the seared chicken to a baking dish.

Make-Ahead

Season the chicken up to 4 hours ahead.

Perfect Garlic Roasted Chicken Breast – Juicy & Kosher
Tender, juicy chicken breast with crispy golden skin and garlic and olive oil that baste the meat as it roasts.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Jewish, Kosher
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken breasts about 6-8 oz each
  • 8 tablespoons olive oil extra virgin
  • 6extr cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt plus more for seasoning
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon lemon juice freshly squeezed

What I use for this recipe

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Method
 

  1. Remove chicken from refrigerator and let come to room temperature for 30 minutes. Preheat oven to 425°F.
  2. In a small bowl, mix 6 teaspoons of olive oil with minced garlic, parsley, thyme, 1 teaspoon salt, and lemon juice until well combined. Set aside.
  3. Pat chicken breasts completely dry with paper towels. Season generously on both sides with salt and pepper.
  4. Heat 2 teaspoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  5. Place chicken breasts skin-side down in the skillet. Cook without moving for 5-6 minutes until skin is golden brown and crispy.
  6. Flip chicken breasts and immediately spread half of the olive oil garlic mixture over the top of each breast.
  7. Transfer skillet to preheated oven and roast for 20-25 minutes, or until internal temperature reaches 165°F.
  8. Remove from oven and spread remaining garlic olive oil over chicken. Let rest for 5 minutes before serving.

Notes

For best results, use a meat thermometer to check doneness. Chicken can be seasoned up to 4 hours ahead and refrigerated. If your skillet isn't oven-safe, transfer the seared chicken to a baking dish before roasting.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 485mg 21%
Dietary Fiber 0g
Total Sugars 1g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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