BIANCA ROASTED CHICKEN BREASTS

Prepare the Chicken:

Pat the chicken breasts dry with paper towels to remove excess moisture—this ensures crispy skin. In a small bowl, whisk together olive oil, lemon zest and juice, minced garlic, thyme, and 1 tsp Bianca Sea Salt. The salt's Chardonnay notes will start to infuse the marinade with a light, oaky brightness.

Marinate:

Place the chicken in a shallow dish or resealable bag. Pour the marinade over the chicken, ensuring even coating (rub under the skin for best flavor). Let marinate at room temperature for 30 minutes (or up to 2 hours in the fridge—bring back to room temp before roasting).

Preheat and Roast:

Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or foil for easy cleanup. Arrange chicken skin-side up on the sheet. Sprinkle the tops with the remaining 1 tsp Bianca and a few grinds of black pepper if desired.

Cook:

Roast in the preheated oven for 25–30 minutes, until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer (insert into thickest part without touching bone). If skin isn't crisp enough, broil on high for 1–2 minutes (watch closely to avoid burning).

Rest and Serve:

Remove from oven and let rest 5 minutes on the sheet—this allows juices to redistribute. Slice if desired. Serve warm, with a final light sprinkle of Bianca salt over the cut pieces for extra Chardonnay aroma.

Tips for Best Results

• Chicken Quality: Use organic or free-range chicken for the best texture. Bianca elevates natural flavors without masking them.

• Variations: Add a splash of white wine to the marinade for more Chardonnay depth, or pair with grilled asparagus seasoned with our Verdan herb blend.

• Storage: Leftovers can be stored airtight in the fridge up to 3 days. Reheat gently in a 350°F oven to keep skin crisp.