In this recipe we are using a mix of fresh chopped herbs and some salt and pepper to season our chicken. The recipe comes (barely adapted) from Jamie Oliver, in his wonderful book Naked Chef.
Want even juicier chicken? Try brining it overnight before roasting! Want to learn how to prep that chicken for the oven? Check out How to Truss a Chicken!
Cook for 5 minutes, then turn the chicken so that the other breast is on the pan and cook for another 5 minutes. Starting off by cooking the chicken this way will help brown the breasts.
