Crispy Roasted Split Chicken Breast

This is super easy and delicious. I often serve this with a yummy mustard and caramelized onion sauce (see link).  This is a go to for Sunday supper and I love the way the smell of roasted chicken fills up my house.
Sunday supper, roasted chicken, football, family...heaven!

Crispy Roasted Split Chicken Breast

4 Split chicken breast, skin on
4 Tablespoons of room temperature butter
4 Cloves of garlic, crushed
2 Tablespoons chopped flat parsley
2 Tablespoons vegetable oil
Salt and pepper

Mix together parsley, butter and garlic. Spray a broiling pan with cooking spray. Trim any excess fat from the chicken and place chicken on the pan. Using your fingers, gently separate the skin from the chicken. Use your fingers to scoop up 1/4 of the butter mixture and spread under the skin onto the chicken meat. Repeat with remaining chicken and butter. Generously sprinkle each breast with salt and pepper.  Loosely cover chicken with plastic wrap.  Refrigerate chicken for at least 1 hour up to 3. When ready to bake, preheat oven to 375. Bush the chicken with vegetable oil.

Roast at 350 for 40-60 minutes, or until thickest part of the breast is at a temp of 170. Let rest for 5 minutes before serving.

Caramelized Onion Mustard Sauce
http://www.cdkitchen.com/recipes/recs/70/Caramelized-Onion-Mustard-Sauc75350.shtml

Cooks Note: Instead of buying rotisserie chickens for soup recipes etc, roast 2 breasts. It is a lot less expensive and usually yields a  more meat than a whole chicken.