I don’t want you all to get the wrong idea about what we’re eating around here. The blogosphere can sure it make it seem like we are eating all sorts of fancy, exotic foods every night for dinner.
In reality, after a day of work and school, sometimes I like to just keep it simple. But simple doesn’t need to be a dried out hunk of chicken breast! This super juicy roasted chicken breast is both easy and delicious. Roasting the chicken with the skin and bone really makes a difference in the flavor and texture of chicken breast. Plus everyone knows that crispy skin is the best part! And for bonus points, it’s usually less expensive than boneless, skinless chicken.
Roasting a couple of these on the weekend also makes for a great lunch addition. Throw some on a salad or in a sandwich with your fixins’ of choice and you’ve got a quick, healthy, filling lunch.
So here’s a step by step guide to roasting chicken breasts – so easy, even the most novice home cook can do it!
First, heat a skillet over medium heat and preheat the oven to 375°.
Next, dry the chicken with paper towels, then season generously with salt and pepper.
Once the skillet is hot (you can check by adding a few drops of water – they should sizzle and evaporate quickly) add about a tablespoon of olive oil and let it heat for a few minutes. Then add the chicken, skin side down, and let cook for 7-8 minutes. Don’t peek! Just let it do its thing!
Ignore my splattered stovetop and remove the skillet from the heat. Turn the chicken over. If your skillet is oven proof, go ahead and pop it in the oven. If not, transfer the chicken (skin side up) to a baking sheet.
Let it roast in the oven for approximately 30 minutes. This time could vary based on the size of your chicken breasts and your oven. I think it’s best to use a meat thermometer to ensure the thickest part reaches at least 165°. This also helps so that you don’t overcook the chicken.
Let the chicken rest for about ten minutes. Serve whole, remove the bones and slice, or shred, depending on your recipe needs.
That’s it! Happy roasting!
- 2 bone-in, skin-on chicken breasts
- Salt and pepper
- 1 tablespoon olive oil
- Preheat the oven to 375º.
- Heat an oven-safe skillet over medium heat.
- Dry the chicken with paper towels and season generously with salt and pepper.
- Add one tablespoon of olive oil to the skillet and allow to heat.
- Add the chicken breasts, skin side down, and cook for 7-8 minutes.
- Remove from heat, turn chicken breasts over and place the pan in the oven. If your skillet is not oven-safe, transfer the chicken to a baking sheet.
- Roast for 30 minutes, or until a meat thermometer inserted in the thickest part of the chicken reads 165º.
- Move to a plate and allow to rest for 10 minutes prior to cutting.