Grillin' & Chillin' - Herb Roasted Chicken Breasts

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Herb Roasted Chicken Breasts

Yield

4-6

Author

Grillin' & Chillin' With Craft Butcher Rusty Bowers

Prep time

10 Min

Cook time

25 Min

Inactive time

35 Min

Total time

1 H & 10 M

Ingredients

• 4 Bone-in, Skin-on Springer Mountain Farms Chicken Breasts
• Kosher salt
• Pine Street Market Summer Spice, or your favorite herb rub
• 3 sprigs of rosemary
• 3 cups arugula
• 1 cup cherry tomatoes, cut in half
• ½ cup roasted corn kernels
• ½ cup toasted pecans or walnuts
• 1 lemon, cut in half
• 2 tablespoons olive or pecan oil
• ½ cup crumbled feta cheese

Instructions

1. Preheat Big Green Egg or grill to 350°F direct heat.
2. Season the chicken with salt and Summer Spice and leave on the countertop for 30 minutes to come to room temperature.
3. Place the chicken, skin side down, around the outer edge of the grill and cook for 10 minutes. (Starting the chicken on the cooler areas of the grill allow the skin to crisp without burning.)
4. Flip the chicken breasts and move closer to the center of the grill, & roast until the thick part of the breast reads an internal temperature of 165°F - 170°F, about another 15 minutes.
5. Remove the chicken from the grill and transfer to a plate with a lip to catch the juices, allowing the chicken to rest for 5 minutes before serving.
6. While the chicken is resting, add the arugula, tomatoes, corn, and pecans to a large mixing bowl. 
7. Squeeze half a lemon over the salad, drizzle the oil, and toss to combine. 
8. Place the salad on a large platter and garnish with cheese. 
9. Arrange the chicken around the salad and spoon the drippings over the chicken.

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