Weeknight Meal - Good baked chicken breasts

A good baked chicken breast seems to be strangely elusive. It seems so simple but avoiding flabby skin and dry meat is difficult. From a 2004 issue of Cook's Illustrated I found an easy recipe that produces crispy skin and juicy meat. This is a solid weeknight meal. I made it with mashed potatoes and braised cabbage. Preheat the oven to 450 degrees and put a rack in the middle slot Line the bottom of a broiler pan with foil (if not available, line a cookie sheet with foil) Smear under the chicken skin a mixture of softened butter, salt and any herbs you want (lemon zest is good) Smear olive oil on the outside of the skin and sprinkle with salt and pepper Put on pan and roast for 30 to 40 minutes for decent sized bosoms. Check with thermometer (160 degrees) or finger push to test for "doneness" Let rest for 5 to 10 minutes. If not overcooked they will be juicy and the skin should be crispy. The butter keeps the meat moist without the need for brining. It's a subtly flavored but very satisfying dish and easy to make.