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So I am shopping at my newly remodeled mega market today, trying to navigate the new layout. Nothing, and I mean nothing is where it once was. So, while wandering aimlessly through the meat department, looking for the new home of poultry, I notice that the majority of the meat in the coolers has been liberated of its bones, skin, and a good deal of fat. While it is awfully convenient not to have to deal with bones, skin and other “yucky” stuff  on meat, a lot of the flavor is lost after it’s gone. There is something just so carnivorous about removing skin and bones and fat from the flesh of an animal yourself , for our own consumption.

Not that I wouldn’t mind being liberated from a little fat myself.

However, I am kind of partial to my skin.

And my bones. Thank you for asking.

But I digress.

Chicken cooked with all of it’s proper parts in tact is so moist, and juicy, and lovely. And it’s so easy. Suddenly, right smack in the middle of the meat department, I feel like it is my responsibility, no, my civic duty to show you how to roast a real chicken breast.

I’m patriotic like that.

And I was shopping while hungry, which I don’t recommend. Strange things jump into your cart when you shop while your hungry.

So, I picked up a pack of chicken breasts with all of their bone-in, skin attached glory. Here’s the simplest way to roast ‘em…

Basic Roasted Chicken Breasts

Serves 4-6

4 bone in chicken breasts (about 3 ¾ lbs.)

2 tsp. olive oil, divided

Pinch of kosher salt

Pinch of black pepper

Pinch of dried Herbes de Provence (a blend of marjoram, rosemary, thyme—or use a pinch of any one of these.)

Cooking spray

Preheat your oven to 350 degrees.

Line a rimmed baking sheet with aluminum foil. Place a cooling rack on the foil lined sheet and spray it with cooking spray.  Pat the top of the chicken breasts with a paper towel to dry them off a bit. Drizzle or spray ¼ tsp. of olive oil and each breast,

and give it a little rub with your fingers to spread around the oil.

Think of it as a mini massage for the chicken.

Hey, they gave their life to help sustain you. It’s the least you can do.

Then, sprinkle a pinch of salt, pepper, and herbs on each breast.

Lightly pat the sprinkled seasonings on chicken with fingertips, to help it stick to the skin.


Place chicken on the prepared baking sheet and bake in a 350 degree oven for 50-60 minutes, or until chicken is fully cooked, and juices run clear when the chicken is pierced with a fork.

Remove from oven, and allow to rest for 5 minutes.

They’ve had a long a long day.

Flip a cooked chicken breast over, and run a knife along the rib bones to cut the meat away for serving.

This will leave a fair amount of chicken on the bones. “Pick” the remaining chicken away from bones with your fingers, and save or freeze for another dish. (Like chicken salad or chicken pot pie or chicken chili…you get the idea.)

Then relish in your accomplishment. Next time someone asks you if you can roast chicken on the bone, you can say “Why, yes. Yes I can.”

 

Basic Roasted Chicken Breasts

http://comfortablydomestic.com

Serves 4-6

 

4 bone in chicken breasts (about 3 ¾ lbs.)

2 tsp. olive oil, divided

Pinch of kosher salt

Pinch of black pepper

Pinch of dried Herbes de Provence (a blend of marjoram, rosemary, thyme—or use a pinch of one of these.)

Cooking spray

 

  1. Preheat oven to 350 degrees.
  2. Line a rimmed baking sheet with aluminum foil. Place a cooling rack on the foil lined sheet and spray with cooking spray.
  3. Pat the top of the chicken breasts with a paper towel. Drizzle or spray ¼ tsp. of olive oil and each breast, and rub with fingers to coat.
  4. Sprinkle a pinch of salt, pepper, and herbs on each breast. Lightly pat the sprinkled seasonings on chicken with fingertips, to help adhere to the skin.
  5. Place chicken on the prepared baking sheet and bake in a 350 degree oven for 50-60 minutes, or until chicken is fully cooked, and juices run clear when the chicken is pierced with a fork.
  6. Remove from oven, and allow to rest for 5 minutes before cutting chicken away from the bone for serving. This will leave a fair amount of chicken on the bones. “Pick” remaining chicken away from bones with your fingers, and save or freeze for another dish. (Like chicken salad or chicken pot pie.)

 

 

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