Garlic Rosemary Chicken for Dos
I like cooking with herbs, particular rosemary. I hope to get a rosemary tattoo someday, although it won’t smell as nice as the temporary scented version designed by Vincent Jeannerot for Tattly. I became obsessed with rosemary in my 20s after taking a cooking class and learning all the different ways to use the perennial herb. Butter and rosemary make the perfect pair in my recipe for garlic rosemary chicken, which calls for only four ingredients. I use Kerry Gold Irish Butter in my cooking because it has a higher butterfat content, but regular unsalted butter works just as well.
Chicken for 2
2 chicken breasts with rib, skin-on, patted dry and seasoned with salt and pepper
4 garlic cloves, finely minced
3 rosemary sprigs, leaves removed and chopped
4 tablespoons unsalted Kerry Gold Irish Butter
Preheat oven to 375 degrees. Heat an oven proof skillet over low-medium heat on the stove top.
Combine butter, garlic, and rosemary in a bowl and mix well. Alternatively, use a food processor to chop garlic and rosemary, then add butter to mix together. Divide butter mixture in half. Massage both chickens with half the butter mixture and transfer to skillet with skin side down.
Cook for 5-6 minutes, until golden brown. Flip and cook for another 4 minutes. With the back of a spoon, spread the remaining butter mixture over the top of the chicken breast.
Transfer the skillet to the oven and bake for 38-40 minutes, or until chicken is thoroughly cooked with an internal temperature of 165 degrees Fahrenheit.
Remove the skillet from the oven and place on a towel. Let chicken sit for 5 minutes before serving.