Roasted Chicken Breasts



You can remove the skin after it is cooked if you don't want to eat it

Roasted Chicken Breasts are a staple in our house. I always make them with the bone-in and skin on, as that is what gives them flavor and makes them juicy.  Please don't attempt this with boneless, skinless breasts... they will be tasteless, dry, and just plain icky!  Buying chicken without the bones or skin costs so much more too, so save your pennies and eat flavorful, juicy chicken!  It's a win-win!!

Ingredients
(2) Bone-in Skin-on Chicken Breasts
Salt
Pepper
Garlic Powder, Cayenne, or any spice you prefer

Directions
Take your chicken out of the fridge about 30 mins to an hour before you cook it.  Dry it off.  Use as much or as little of the seasonings you prefer, but this is how I do it... Measure 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp of your favorite seasoning (I usually go for garlic powder on these). Mix those together in a small bowl or even on a paper towel to save a dish. Work under the skin and sprinkle 1/2 the mixture on one breast (leave the skin on- just work your fingers under there and get the spices right on the meat).  Do the same for the 2nd breast.

Turn on your oven and pre-heat to 450 degrees.  Heat a large skillet over med-high heat. When good and hot, place the chicken breasts in the skillet breast side down in the DRY pan! It's gonna make a lot of noise, but this is good - that is the skin getting nice and crispy.  Do NOT move the chicken for 3 minutes!  
This is what mine look like after 3 minutes breast-side down

Then use tongs to flip over. Turn off heat.  Put your oven-safe pan with the chicken in the pre-heated oven. NOTE: If your pan is not oven proof you will need to transfer the chicken to an oven safe dish and then put that in the oven to finish cooking.  Cooking time is going to vary depending on the size of your chicken.  Mine always need to cook for at least 25 minutes...sometimes 30.  If one breast is smaller than the other - you might need to take the smaller one out first.  Be sure to always use an instant read thermometer to check the temp. When they reach 160 they are done.  Remove them from the oven and let rest on a cutting board for 10 minutes.  Then slice off the bone, serve, and enjoy! You can also serve on the bone - however you prefer!




Nice crispy skin, yet still juicy - yummmm





I like to have this with a salad for a nice low carb meal, but I usually make some rice pilaf for the hubs (he loves his rice!)


You might also like to try this recipe for Pan Seared Herb Roasted Chicken Thighs by Michele of Flavor Mosaic







2 comments:

  1. This looks delicious! I hope you'll join us on Foodie Friends Friday this week and perhaps share this yummy recipe!

    ReplyDelete
    Replies
    1. Thanks! I'll try! I'll be out of town, so I'm not sure how much computer time I'll have. Thanks for the invite!! I'm definitely in next week :)

      Delete

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