In this easy recipe for basic broiled chicken breasts, skin-on breasts are first marinated with olive oil, garlic, lemon zest, kosher salt, and fresh rosemary, then broiled and brushed with lemon juice and olive oil. The results: crispy skin, juicy meat, tons of flavor. Israeli couscous is the perfect side.
- Yield: 4 servings
- Difficulty: Easy
- Total: 45 mins, plus at least 30 mins marinating time
- Active: 15 mins
- 4 medium garlic cloves, minced
- 1 tablespoon kosher salt
- Finely grated zest of 1 large lemon
- 2 teaspoons minced fresh rosemary
- 4 bone-in, skin-on chicken breast halves
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- In a bowl, stir together the garlic, salt, lemon zest, and rosemary. Rub the chicken all over with the garlic mixture, including under the skin. Set aside for 30 minutes at room temperature (or refrigerate for up to 2 hours; let come to room temperature for 30 minutes before broiling).
- Preheat the broiler to high. Arrange one oven rack in the lower-middle of the oven and a second rack in the upper-middle, about 4 to 6 inches from the heating element. Place the chicken on the rack of a broiler pan. Using a small sharp knife, make 2 to 4 diagonal cuts through the skin of each breast, avoiding cutting into the meat. Turn the chicken skin-side down on the rack.
- Broil the chicken on the lower-middle rack until it starts to brown, about 15 minutes. Turn the breasts skin-side up and broil until the skin starts to crisp, about 10 minutes longer. Move the pan to the upper rack, brush the skin with the lemon juice and olive oil, and continue to broil until the skin is crispy and browned, about 1 to 3 minutes longer. Serve.