• 2 chicken breasts bone-in, skin-on
• 1 & 1/2 Tbsp fresh rosemary
• 1 & 1/2 Tbsp fresh thyme
• 2 cloves garlic
• 1/2 tsp salt (for the chicken)
• 1/4 tsp pepper
• 1 Tbsp olive oil
  

• 2 cups water (for the brine)
• 1 Tbsp salt (for the brine)

Instructions:

Brine the chicken first to make sure chicken is juicy. Mix 1 Tbsp salt with 2 cups water in a bowl large enough for chicken. Drop chicken in, making sure it’s completely submerged, for at least 30 mim.

While chicken is brining prepare the herb mixture by finely mincing the rosemary, thyme and garlic. Make sure to use fresh herbs. Mix the herbs & garlic together with salt, pepper & olive oil to form a paste.

When the chicken is finished brining, take it out of water and pat dry with paper towel. Spread the herb mixture over the chicken, making sure to get some under the skin.

Roast the chicken in a baking dish at 400 degrees for 32 to 36 min. Cooking at 400 degrees, rather than 350, helps to crisp up the skin and produces a more full flavored bird.

The chicken is done when it is firm to the touch & cooked to 165 degrees. When you take it out of the oven cover it with foil and let it rest for 10 to 15 min before serving.