O & A With Rita Rubino: Herb Roasted Chicken Breasts with Savory Pan Gravy

By Rita Rubino


Deglazing a pan is a simple technique that can open up a world of sauce possibilities, yielding full flavor and that gourmet finishing touch to your dishes.


2 bone in split chicken breasts with skin

1 cup of hot chicken stock or broth

1 tbs butter

2 tbs all purpose flour

¼ to ½  cup of extra virgin olive oil

Several sprigs of fresh rosemary and/or thyme

1 dozen mini golden or fingerling potatoes (optional)

Sea salt and freshly ground pepper to taste

Stainless steal roasting pan

Preheat oven to 400 degrees. Rinse chicken breasts and potatoes and pat dry with paper towel. Coat both with olive oil. Season all sides liberally with salt and pepper. Place chicken and potatoes in roasting pan and sprinkle with thyme and rosemary on both sides.  Roast with chicken skin side up for 50-60 minutes until skin is golden brown.

While chicken is cooking, melt butter and flour together in a small cup in microwave. Remove and mix into a paste.

Remove roasting pan from oven and place chicken (and potatoes) on serving plates.

Deglazing the pan:

Place the roasting pan on a stove top burner over medium heat. Add the flour-butter paste and stir with pan drippings, scraping to release any that are stuck to the pan. Gradually add the hot chicken broth and simmer until gravy thickens.

Serve with a fresh sautéed vegetable. Serves 2.

Give us Lord our daily bread

Rita R edit

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