I’ve never quite understood why so many people favor boneless chicken breasts over bone-in ones. Bone-in breasts, properly prepared, are so much more juicy, tender and delicious. Here is a method for roasting bone-in chicken breasts in the oven that is virtually foolproof. The recipe is for two chicken breasts but can easily be doubled. Give it a try!
Ingredients:
2 bone-in chicken breasts with skin on
Kosher salt
Freshly ground black pepper
2 Tbsp salted butter at room temperature (1 Tbs per breast)
1 Tbsp vegetable oil
Fresh thyme or rosemary, minced (optional)
Method:
1. Place an oven rack in the middle position and preheat oven to 450 degrees F.
2. Pat the chicken breasts dry with paper towels and sprinkle both sides liberally with salt and pepper. Then, using your fingers carefully tuck 1 Tbsp butter under the skin of each chicken breast. Sprinkle minced herbs like thyme or rosemary (optional) on the chicken.
3. Drizzle each breast with 1 ½ tsp vegetable oil and then place the chicken, skin side up, onto a broiler pan.
4. Roast the chicken until the breasts read 160 degrees F. with an instant-read thermometer inserted into the thickest part of the breasts. The baking time should take 25-35 minutes.
5. Transfer the chicken to a cutting board and allow to rest for 5 minutes or so. Remove the breast bones and cut the chicken into slices for serving.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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