I'm gonna show the technique I use to make juicy roasted chicken breasts. The key to a tender juicy chicken breast is buying a good organic chicken, air chilled, no water added, free-range if possible. Get one of those then follow the instructions in this video for the juiciest chicken breasts of your life.
2 Boneless, Organic Chicken Breasts with Skin on (Shop for “Organic, Air Chilled, No Water Added, and Free-Range if you can)
2 Tablespoons of Olive Oil
A few Thyme Sprigs
1-2 Tablespoons of Cold Unsalted Butter
1 Quart of Stock/Broth, ideally homemade, otherwise look for a good quality version in the freezer of the market
The juice of 1/2 a Lemon
Preheat the oven to 450-475 degrees (depending on the power of your oven, your call).
In a pot, start to reduce the stock or broth. By the end of this recipe, we want that to become a glaze that is finished with butter so we need to give it some time to reduce while we cook the chicken. Get this on first.
Get an oven-safe pan on the medium-high heat and let that preheat really well before searing the chicken. Make sure the skin of the chicken is as dry as you can get it.
Once the pan is nice and hot, add the olive oil and then place the chicken skin side down into the pan. Let the chicken sear for a couple of minutes. Once you see the pan is nice and hot and the chicken skin is starting to brown around the edges, toss in some fresh thyme (can also add garlic), throw the pan directly into the oven and let it finish cooking skin side down until the internal temp reaches 155-160 degrees. It should take anywhere from 15-25 minutes depending on the size of your chicken. Only use time as a measure of when to start checking for the internal temp. Once you see the thickest part of the chicken registers 155-160 degrees, get it out of the pan and let it rest.
Drain the oil in the pan, then get the pan back onto the stove over medium-high heat. Add the lemon juice, then add the stock/broth that's been reducing and continue to let the sauce reduce. A good sign that its close to the right consistency is when lots of little bubbles start to form in the sauce. When you see that, turn the heat off and add the cold butter and swirl it in until the sauce thickens nicely.
Slice the chicken on an angle for more tender slices. Pour the sauce right into the center of the plate, then add the sliced chicken breast on top. You should be treated with the juiciest chicken you’ve ever made.
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