There's nothing quite like the smell of garlic and herbs wafting from your oven when you're roasting chicken breast. I've been making this recipe for years, and it's become my go-to whenever I want something that looks impressive but doesn't require much fussing. The key is getting that golden skin while keeping the meat incredibly juicy inside. What makes this version work so well is the technique of starting with room temperature chicken and using a two-stage cooking process. First, you sear the chicken skin-side down in an oven-safe skillet to get that beautiful golden color. Then you flip it and finish in the oven with a generous coating of garlic butter. The butter bastes the chicken as it roasts, creating this amazing flavor throughout the meat. I like to use bone-in, skin-on chicken breasts because they stay much more moist than boneless cuts. The bone acts as a heat conductor, cooking the meat evenly from the inside out. Don't skip the step of letting your chicken come to room temperature before cooking. Cold chicken straight from the fridge will cook unevenly and can end up dry on the outside before the inside is done. This dish works perfectly for Shabbat dinner when you want something elegant but not too complicated. I serve it alongside roasted vegetables and some good challah. The garlic butter is rich enough that you don't need much else, though a simple green salad cuts through the richness nicely. You can prep the garlic butter ahead of time and even season the chicken in the morning.