Once the skin side is looking golden, add the thyme, butter, rosemary and garlic to the pan.
Now’s where the secret to crispy chicken comes in. Don’t flip it over in the pan. Witt suggests basting the chicken with the melted butter sauce, continuously spooning it over the chicken breast as it cooks.
After several minutes, place the entire pan in the oven for 10 minutes, or until the internal temperature is 71 degrees Celsius.
Take the chicken out of the oven, and let it rest for 5 minutes. Resting the protein allows it to get juicier after cooking.
Finally, finish it off with a squeeze of lemon and a drizzle of the leftover brown butter from the pan.
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