She Strengthens

Savor the Flavor: Easy Broiled Chicken Breasts with a Twist

Are you tired of dry, flavorless chicken breasts? Look no further! This simple yet impressive recipe yields crispy-skinned, juicy, and full-of-flavor chicken breasts, paired perfectly with a side of Israeli couscous.

The Secret to Success: Marination

To start, you’ll need to marinate your chicken breasts in a mixture of olive oil, garlic, lemon zest, kosher salt, and fresh rosemary. This blend of flavors will penetrate deep into the meat, ensuring a deliciously moist and aromatic final product.

The Magic of Broiling

Once your chicken has marinated, it’s time to fire up the broiler. With the oven racks strategically positioned, you’ll achieve a beautifully bronzed crust on the outside while keeping the inside tender and juicy. A few clever tricks, like making diagonal cuts through the skin and brushing with lemon juice and olive oil, will take your dish to the next level.

A Match Made in Heaven: Israeli Couscous

This hearty side dish is the perfect accompaniment to your broiled chicken breasts. Its light, fluffy texture and subtle nutty flavor provide a delightful contrast to the rich, savory chicken.

Get Ready to Impress!

With just 15 minutes of active cooking time and a total of 45 minutes (plus marinating time), you’ll be serving up a restaurant-quality meal in no time.

Ingredients:

• 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

Step-by-Step Instructions:

1. In a bowl, combine garlic, salt, lemon zest, and rosemary. Rub the mixture all over the chicken, including under the skin. Let it sit for 30 minutes at room temperature (or refrigerate for up to 2 hours; let come to room temperature for 30 minutes before broiling).
2. 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.
3. Place the chicken on the rack of a broiler pan. 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.
4. 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.
5. Move the pan to the upper rack, brush the skin with lemon juice and olive oil, and continue to broil until the skin is crispy and browned, about 1 to 3 minutes longer. Serve hot and enjoy!