1- 4oz chicken breast or 1/4 chicken, rinsed and patted dry
Kosher salt
Freshly ground black pepper
2 sprigs fresh rosemary- minced
1/4 bunch fresh thyme- minced
2 tsp butter melted
2 tablespoons lemon juiced
2 garlic pods, diced
1/2 lemon,zested
Olive oil, for brushing

Preheat the oven to 350 degrees F.

Generously salt and pepper the chicken, and add 3/4 the rosemary sprigs, thyme, garlic, and lemon juice and melted butter
Place the chicken, breast on a rack in a roasting pan and brush the top and sides with olive oil. Then add the lemon zest and sprinkle the remaining herbs on top of the chicken breast

Roast chicken in the oven, basting with drippings at least once for 25 mins or until juices run clear
Remove chicken from oven and cover with foil. Allow to rest for juices to redistribute, at least 15 minutes.

Cut the chicken into slices or chunks and place on serving platter.