Roasted Chicken Breasts

1. Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet.
2. Combine butter and 1⁄4 teaspoon salt in bowl. Pat chicken dry with paper towels. Using your hands or handle of wooden spoon, gently loosen center portions of skin covering each breast. Place butter (about 1-1⁄2 teaspoons per breast) under skin, directly on meat in center of each breast. Gently press on skin to distribute butter evenly over meat. Rub skin with oil and season with pepper. Set chicken breasts on prepared wire rack, propping up breasts on rib bones.
3. Roast until chicken registers 160 degrees, 35 to 40 minutes. Transfer chicken to carving board and let rest for 5 minutes. Carve chicken and serve.

ROASTED CHICKEN BREASTS WITH HERBS AND PORCINI MUSHROOMS
Microwave 1⁄4 cup water and 2 tablespoons dried porcini mushrooms in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, discarding liquid and finely chopping mushrooms. Mix chopped mushrooms, 1 teaspoon minced fresh thyme, and 1 teaspoon minced fresh rosemary into softened butter along with salt.

ROASTED CHICKEN BREASTS WITH GARLIC, ROSEMARY, AND LEMON
Mix 2 minced garlic cloves, 2 teaspoons minced fresh rosemary, and 1 teaspoon grated lemon zest into softened butter along with salt.

ROASTED CHICKEN BREASTS WITH CHIPOTLE, CUMIN, AND CILANTRO
Mix 2 teaspoons minced canned chipotle chile in adobo, 1 teaspoon ground cumin, and 2 teaspoons chopped fresh cilantro into softened butter along with salt.

ROASTED CHICKEN BREASTS WITH OLIVES, PARSLEY, AND LEMON
Mix 1 tablespoon chopped pitted kalamata olives, 1 teaspoon grated lemon zest, and 2 teaspoons chopped fresh parsley into softened butter along with salt.

PREPARING CHICKEN BREASTS FOR ROASTING
1. Gently lift skin at bottom of breast to create small pocket for butter.
2. Using your fingers or small spoon, place one-quarter of butter in center of each breast. Gently press on skin to spread butter over meat.
3. Carefully pull out rib cage from each side of breast to create stable base.