Roast Lemon Thyme Chicken Breasts
|Whole chicken breasts||2 1⁄2 Pound, split|
|Unsalted butter||3 Tablespoon, softened|
|Shallots||1⁄4 Cup (4 tbs), minced fine (2 Large)|
|Minced fresh lemon thyme/1 teaspoon dried lemon thyme / thyme||2 Teaspoon|
|Dijon style mustard||2 Teaspoon (Or To Taste)|
Loosen the skin on the chicken breasts and pat the breasts dry.
In a bowl combine the butter, the shallots, the thyme, the mustard, and salt and pepper to taste.
Divide the butter mixture among the breasts, smoothing it under the skin of each, and arrange the chicken in a shallow roasting pan.
Roast the chicken in a preheated 450° F oven, basting it occasionally, for 20 minutes, or until it is golden brown.
Reduce the heat to 325° F and roast the chicken for 15 to 20 minutes more, or until the juices run clear.