Crispy Black Pepper Split Chicken Breast

Ingredients

• 2 RedBird Farms split chicken breasts (bone-in, skin-on)

• 2 tablespoons olive oil

• 2 tablespoons butter, softened

• 2 cloves garlic, minced

• 1 teaspoon lemon zest

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon fresh thyme, chopped

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika (for color and depth)

• ½ teaspoon garlic powder

• 1 lemon, cut into wedges (for serving)

• 1 cup cherry tomatoes, for garnish (optional)

Method

1. Preheat oven to 400°F. Pat the chicken dry with paper towels to ensure a crispier skin.

2. In a small bowl, mix together butter, minced garlic, lemon zest, rosemary, thyme, salt, black pepper, paprika, and garlic powder. Carefully loosen the skin of the chicken breast and rub half of the herb butter under the skin for added moisture and flavor. Rub the remaining butter on top of the skin.

3. Heat olive oil in a cast-iron skillet or oven-safe pan over medium-high heat. Place the chicken breasts skin-side down and sear for 3-4 minutes, until the skin turns golden brown and crisp. Flip and sear for another 2 minutes on the other side.\

4. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F.

5. Let the chicken rest for 5 minutes before slicing. Serve with lemon wedges and cherry tomatoes for a bright, fresh contrast.