Whole Foods has split Bell & Evans chicken breasts on special for $2.49/lb this week, so we’ve had this dish twice within the past few days. Much as we’re enjoying the grill, I prefer to use a technique learned from Pierre Franey decades ago. It’s simple – on middle rack of oven, broil skin side down for 10 minutes, then skin side up for 10 minutes, then reduce oven temperature to 400 and finish them skin side down for the last 10 minutes. I use my 12″ Le Creuset skillet for this – perfect size for four meaty breast halves. Everything gets cooked perfectly juicy, and with beautifully browned guilt-free skin rendered of its fat.
HERBED CHICKEN BREASTS
For 4 chicken breast halves on the bone, prepare the following marinade and rub it all over, making sure to pull back the skin to get some onto the chicken flesh itself:
Enough fresh oregano, rosemary, and thyme to produce about 1/4 cup when finely minced; 1 plump garlic clove finely chopped; juice and grated rind of 1/2 lemon; 1/4 cup extra virgin olive oil; S&P to taste.
Marinate at least a half hour, as long as all day in the fridge, and broil according to above technique.
Leftovers, as with the one depicted in this snapshot, are great sliced for sandwiches or on a big salad for lunch or a light dinner.