I love to roast chicken. Whole or in pieces, but always with the bone in, which makes for much moister meat. I like to roast four breasts at a time so that I have it at my disposal for a variety of uses – quick Chinese Chicken Salad, creamy Chicken Salad or Chicken Tortilla Soup. Or just to eat off the bone with a plate full of steamed vegetables. This is a staple in my kitchen. Yesterday, we filled corn tortillas with shredded chicken, salsa, avocado and cilantro for a quick taco dinner. It doesn’t get much easier than this.
Prep time: 5 minutes
Total time: 55 minutes
Yield: 4 large breasts, or about 6 c. chicken meat
4 bone-in, with skin chicken breasts
drizzle of olive oil
- Preheat oven to 375 degrees.
- Place chicken breasts, rib side down, upon parchment paper or straight onto roasting pan.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 45-50 minutes (depending on size of breast) until cooked through. A ready read thermometer should read 165 degrees when inserted into the thickest part of the breast.