ROAST CHICKEN BREASTS WITH PARSLEY PAN GRAVY
Source: Bon Appetit 30-Minute Main Courses: Over 200 Simple and Sophisticated Recipes
Makes 2 servings; can be doubled (see Note)

Complete this weeknight "Sunday supper" with traditional fixings like chive-flecked mashed potatoes (don’t worry - there’s enough gravy for the potatoes, too) and buttered green beans. Baked maple apples would be delicious afterward."

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 475F.

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 11x7-inch metal baking pan. (I used a Pyrex glass baking dish and lowered the oven temperature to 450 degrees F.) Dot chicken with butter.

Roast until cooked through, about 25 minutes.

Transfer chicken to plate. (I used an instant read thermometer to check for doneness. The breast should be at 165 degrees F in its thickest part so it could take a bit longer than 25 minutes but, probably no longer than 35 minutes.)

Place pan with juices over burner on medium heat. Add flour; stir until golden, about 30 seconds. (I stirred the flour for about 2 minutes.)

Whisk in broth. Bring to boil, whisking until mixture thickens, about 2 minutes. Add parsley. Season with salt and pepper.

NOTE: I made 3 chicken breasts and doubled the gravy amount. I also added some milk to the gravy - it's just a personal preference.