2 tsp. snipped chives or 1 scant tsp. dried or freeze dried chives, optional
Preheat oven to 400 degrees. Line a baking pan with foil and lightly grease.
Wash chicken and pat dry. Trim excess fat but leave skin on; arrange, skin side up, in the baking pan. Combine the butter with herbs, salt and pepper until well blended. Put about 2 teaspoons of the mixture under the skin of each chicken breast. Use remaining mixture to baste the chicken while roasting.
Roast for 30 to 40 minutes, or until chicken is cooked through, brushing with the remaining butter and herb mixture once or twice. Serves four.
(This recipe was contributed as part of a "Cook of the Week" feature.)