Roasted Whole Chicken Breasts with Fennel Spice
Yield: 4 servings

This easy, fool-proof way to roast chicken breasts was inspired by the Cook's Illustrated method, which imparts juicy meat and a crispy skin. Serve alone or with Asparagus in Tahini Sauce.

1 teaspoon fennel seeds, crushed
1 teaspoon salt
1/4 teaspoon pepper
pinch red chili flakes
2 tablespoons butter, room temperature
2 whole chicken breasts, with bone and skin

Preheat the oven to 450 degrees, adjusting the rack to the middle position. Line the bottom of a broiler pan with aluminum and place the rack on top.Blend the spices with the butter in a small bowl. Wash and pat dry the chicken.

Gently lift the skin at the bottom of the breast. Slip half of the spiced butter under the skin, and with a teaspoon above the skin pressing on the skin, spread the butter over the meat. Rub the remaining spiced butter over the skin.

Place the breasts onto the prepared rack. If the breasts have their rib cage bones in tact, gently pull out the rib cage from each side of the breast to prop them up on the rack.

Roast for 35-40 minutes, until the thickest part of the breast reads 160 degrees on a meat thermometer. Allow the meat to cool for 5 minutes before carving and slicing.

©2006 Copyright Alison Anton - All rights reserved.