Monday, January 31, 2011

Roast Chicken

And I don't know if I've ever posted our household staple meal- roasted chicken breasts. I saw this on Ina Garten years ago and it is Adam's favorite! I honestly think I could make them every weeknight and he would be a happy guy. I like to cook more than we need to have leftover chicken for the week.  And if you are watching your grocery budget, you can usually find these for 99 cents/lb which is a great price for meat!

Here's what you do:
Take the bone-in chicken breasts and rinse keeping skin ON (don't worry, we don't eat the skin). Keeping the bone in and skin on is KEY for MOIST meat! Dry them.

Rub some olive oil all over their tops and bottoms and generously apply coarse salt and fresh ground pepper. More than you think you should... we have tried using less and the chicken does not taste as flavorful- remember, we don't eat the skin.

Bake at 400 degrees for about 40-45 minutes or until the skins are medium brown. Then remove from the oven (DO NOT POKE OR CHECK FOR DONENESS) and set aside, covering with aluminum foil where they will sit for at least 10 minutes. Carry-over cooking is a real thing!

Obviously you want the meat to be fully cooked but if you do not over-cook, it is the most tender, juicy, white meat you can imagine! This with a vegetable and starch is my husband's "happy" meal! 

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