Yes I cooked chicken again, my wife asked for it. As much as I don’t like chicken I do know how to cook it. When I look at any given year I probably cook chicken at least 150 times.
This isn’t so much a recipe it is more a technique that isn’t included in other recipes like this. There are hundreds of recipes for butter and herbs under the skin of chicken breasts and they all miss the most important thing when you’re doing it. Since I don’t like chicken much I do things to enhance the flavour, so butter and herbs is a great thing. If you just put it under the skin like all recipes say it just runs off and doesn’t do much.
So what is my little trick to get more flavour. Take a fork and stab the breast at least twenty times. All the little holes allow the flavour from the butter and herbs to get into the breast. This also keeps the chicken breasts moist. This I keep really simple because that was the mood I was in. Use the herbs and spices you like.
2 bone in skin on chicken breasts each stabbed 20 times with a fork
1 slice of butter from a pound block 1/8 inch thick. If you have sticks that would be 4 slices
1 teaspoon chopped rosemary
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon tarragon
salt and pepper to taste
Cut the slice of butter in half and top each piece with half of the rosemary, garlic powder, onion powder, and tarragon. Salt and pepper both sides of the breasts, slide the butter under the skin of each breast. Bake in a preheated 350 oven for 1 hour.