Herb and Lemon Roasted Chicken Breasts

How about some roasted chicken breasts? I've always wondered why there aren't more recipes for roasted chicken breasts, instead of the whole bird. Here's one if you want it. And I must add that it turned out so moist and delicious! My inspiration for the recipe came from the April Family Circle magazine. They had a roast chicken recipe, but I didn't have a whole chicken, nor did I have any tarragon, so I kind of did my own thing.

5-6 bone-in, skin-on, chicken breast halves
1 lemon
4 inch sprigs of fresh rosemary, 1 for each chicken breast
2-3 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons softened butter

Preheat your oven to 400 F. Spray a large roasting pan with cooking spray. Zest the lemon, reserving rest of lemon for juice later. Combine butter with lemon zest, minced garlic, salt, and pepper. I kneaded the butter and stuff together. Rinse your chicken breast halves and pat dry. Place in roasting pan. Gently open a pocket under the skin of each chicken breast but do not remove the skin. Stuff approximately a tablespoon of butter mixture under the skin of each chicken breast half. Slide 1 sprig of rosemary under the skin and into the butter mixture. Sprinkle extra salt and pepper over the chicken. Squeeze lemon juice over the top of the chicken breast halves. The lemon juice makes the skin crispy. Bake for 1 hour and 20 minutes or until tender and juices run clear. Remove rosemary stem before serving.