4 skin-on split chicken breasts
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 cloves garlic, crushed
1 1/2 teaspoons Kosher salt
2 1/2 teaspoons coarsely ground black pepper
Fire up your Big Easy. Spray the basket with non-stick spray.
Using your fingers, carefully separate the skin from the chicken meat, creating a pocket between the skin and breast.
Combine the oil and the basil, oregano, rosemary and garlic.
Rub the mixture between the skin and meat. Be generous with it.
Salt and pepper the outsides of the breasts.
Place into the Big Easy cooker and cook until the breast meat reaches 165 F. Depending on conditions and the size of the chicken breasts, plan on 10-15 minutes per pound.