Basil and Lemon Roast Chicken Breasts

Tucking fresh basil leaves, lemon and garlic under the skin of budget-friendly bone-in chicken breasts infuses the meat with bright, fragrant flavor.

Ingredients

• ¼ cup apple jelly
• 2 Tbs. white balsamic vinegar
• 6 bone-in, skin-on chicken breast halves, about 3¾ lbs.
• ⅓ cup packed fresh basil leaves
• 3 cloves garlic, thinly sliced
• 1 large lemon, thinly sliced

Instructions

1. Preheat oven to 375°F. Combine jelly and vinegar. With fingers, carefully loosen skin from one side of breast to create a pocket. Dividing evenly, layer garlic, basil and lemon over meat under skin. Smooth skin over filling; sprinkle with ½ tsp. salt and ¼ tsp. pepper. 
2. Place chicken in shallow roasting pan. Roast until juices run clear, 45-50 min., brushing with jelly mixture several times during last 10 min. of cooking. Transfer to platter. If desired, garnish with lemon wedges and basil leaves.