Roasted Chicken Breasts With Chipotle, Cumin, And Cilantro - cooking recipe

Ingredients

2 teaspoons chipotle chiles in adobo, minced
1 teaspoon ground cumin
2 teaspoons fresh cilantro leaves, chopped
kosher salt
2 tablespoons unsalted butter, at room temperature
ground black pepper
2 whole bone-in skin-on chicken breasts (about 1 1/2 pounds each)
1 tablespoon vegetable oil

Preparation

Adjust oven rack to middle position; heat oven to 450 degrees.
Line bottom of broiler pan with foil, place broiler pan rack on top; set aside.
In small bowl, mix minced chipotle chiles in adobo, ground cumin, chopped fresh cilantro leaves, 1/2 teaspoon salt, and butter until combined.
Sprinkle underside of chicken breasts liberally with salt and pepper.
Gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat.
Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper.
Set chicken breasts on broiler pan rack, propping up breasts on rib bones.
Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes.
Transfer chicken to cutting board and let rest 5 minutes. Carve.
Serve immediately.