simply roasted chicken breasts

Amys Gluten Free Pantry

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

  1. Preheat oven to 375 degrees.
  2. Place chicken breasts, rib side down, upon parchment paper or straight onto roasting pan.
  3. Drizzle with olive oil and sprinkle with salt and pepper.
  4. 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.


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