Rinse chicken breasts, remove any feathers, and pet dry well with a paper towel.
4 whole Chicken Breasts
separate skin and place 2-3 slices of lemon under each chicken skin. Then add 2 sprigs of rosemary.
1 large lemon, 8 sprigs rosemary
spray chicken breast with a light coat of olive oil or butter and sprinkle with salt and pepper.
1 tsp olive oil, 1 tsp sea salt, 1 tsp pepper
Roast in the oven at 425 degrees for 20-30 minutes until the internal temperature reads 155 degrees. Let rest for 10 minutes until the temperature reads 165 degrees and serve.
Notes
Make sure the skin of your chicken is dried very well with paper towels for an extra crispy skin.
Use a meat thermometer
If your chicken is finished cooking but the skin is not browned enough, turn on the broiler, and let your chicken rest like normal. Then right before serving, place the chicken under the broiler until the skin turns nice and brown.
If you add a small amount of chicken broth (about 1/4 cup) it will keep your chicken moist and create a nice Au Jus you can pour around the plate to dip your chicken in.