- 2 large bone-in chicken breast halves with skin (split breasts)
- 1–2 sprigs rosemary, removed from sprig, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 clove garlic, minced
- 2 teaspoons olive oil
- Additional salt and pepper to taste
- Spray the bottom of a cast iron skillet, or any broil-safe baking dish with cooking spray. Set aside.
- Slice the skin on one side of each chicken breast, carefully peel back the skin, revealing the meat. Season each breast with 1/2 teaspoon salt, 1/2 teaspoon pepper, half a garlic clove (minced), and 1 teaspoon of rosemary.
- Fold the skin back over the top of each chicken breast, brush with 1 teaspoon of olive oil, and season with additional salt and pepper to taste. Using a knife, poke 4-5 holes in the top of each breast.
- Transfer chicken breasts to the skillet and place on bottom rack of oven, 12-13 inches from broiler (this is important). Set oven to high broil (about 500° F). Do not preheat oven.
- Broil for 25 minutes. Rotate chicken by turning skillet handle to opposite corner of the oven and broil for an additional 25-30 minutes, until skin is golden. Remove skillet from oven, let chicken rest in the skillet for 5 minutes, and serve.