Slashed Chicken

Yield: 4 chicken breasts

Source: Williams Sonoma

Categories:  Poultry

Ingredients

1 stick unsalted butter
1 Tablespoon flat leaf parsely
1 Tablespoon fresh chives
1 teaspoon chervil
1 teaspoon thyme (fresh)
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon pepper
1 3-4 lb chicken breast
2 bay leaves
2 garlic cloves, sliced

Directions

Put a 5-quart oval Dutch oven in a cold oven and preheat the oven to 450.

After the oven has preheated, heat the pan for 20-25 minutes.

Meanwhile, in a small bowl, combine the butter, parsley, chives, chervil, thyme, lemon zest, 1 tsp salt and the 1/2 tsp. pepper and stir until well blended. Set aside.

Rinse the chicken with cold water and pat dry. Set the chicken breast side up.

Using a sharp knife, cut 3 slashes, each 4 inches long and 1/2 inch deep, in each breast. Rub the compound butter all over the chicken, pushing the butter into the slashes.

Place 1/2 bay leaf in slashes and place a garlic sliver in each. Season the chicken with salt and pepper.

Carefully place the chicken, breast side up, in the hot pan. Roast until an instant read thermometer registers 170 (50-60 minutes)

Transfer the chicken to a cutting board, cover loosely with foil and let rest for 15 to 25 minutes.