- 2 chicken breast halves (with skin and bones; about 20 ounces)
- 1 1/2 teaspoons poultry seasoning
- 1 tablespoon butter, cut into small pieces
- 1 tablespoon all purpose flour
- 1/3 cup canned low-salt chicken broth
- 1/4 cup chopped fresh parsley
- Preheat oven to 475°F. Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning under skin of each breast. Sprinkle chicken with salt and pepper. Place skin side up in 11×7-inch metal baking pan. Dot chicken with butter. Roast until cooked through, about 25 minutes. Transfer chicken to plate.
- Place pan with juices over burner on medium heat. Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens, about 2 minutes. Add parsley. Season with salt and pepper.