Ingredients:

  • 4 Split Chicken Breasts (bone-in, skin-on, approx. 3 lbs total)
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 lb Yukon Gold potatoes, halved
  • 2 large carrots, sliced into 1-inch chunks
  • 1 yellow onion, wedged

Instructions:

  1. Preheat your oven to 400°F (200°C). Use paper towels to pat the chicken breasts completely dry to ensure maximum skin crispiness.
  2. In a small mixing bowl, combine the softened butter, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper to create a compound herb paste.
  3. Gently lift the skin of each chicken breast. Stuff approximately 1 tablespoon of the herb butter directly onto the meat under the skin. Spread any remaining butter and the olive oil over the exterior skin.
  4. In a large rimmed baking sheet, toss the potatoes, carrots, and onions with a drizzle of olive oil, salt, and pepper. Spread them in a single layer.
  5. Place the chicken breasts bone-side down on top of the vegetable bed. Roast for 40 minutes or until an instant-read thermometer reaches an internal temperature of 165°F (74°C) in the thickest part of the breast.
  6. Remove from oven and let the chicken rest for 5-10 minutes before serving to allow juices to redistribute.