Marinade

To make an herb pocket: Place a few fresh herb sprigs under the skin of the chicken by forming a “pocket.” To make the pocket, position the chicken breast skin-side up, then insert your thumb gently between the skin and the flesh, lifting up on the skin. Fill the pocket, with desired herbs. Place the prepared chicken breasts, skin side up, in a glass baking dish. Pour the marinade over the chicken and marinate for no more than four hours, gently turning the chicken a few times.

To roast the chicken: Heat the oven to 400 F. Remove the chicken from the marinade, discarding the marinade. Place chicken, skin side up, in a shallow roasting pan. Roast, uncovered, about 30 to 40 minutes, or until meat is no longer pink, basting occasionally with pan juices. (Adjust roasting time according to the thickness of the chicken.) Chicken is fully cooked and safe to eat when it reaches an internal temperature of 165 degrees as measured by a meat thermometer.

If desired, garnish chicken with fresh lime slices and serve.

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