Serves 4
4 bone-in, skin-on chicken breasts
4 tablespoons margarine
3 tablespoons chopped fresh dill
juice of 1 lemon
olive oil
salt and pepper
Preheat oven to 350. Mix margarine, dill and lemon juice in a small bowl. Gently lift skin of each chicken breast and fill with 1/4 butter mixture. Rub skin to distribute. Drizzle each breast with olive oil and season with salt and pepper. Place in a roasting pan, skin side up. Roast, uncovered, for 1-1/4 hours. Baste occasionally. Let rest for 10 minutes before serving.
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