Mine was always dry. Thank you!! This did not turn out well. I followed all instructions, including preheating oven to The chicken took much longer to cook than the directions stated, more like 50 minutes. The flavor was rather bland too. Would not recommend. A very good recipe for a basic baked chicken breast. However, the first time I made it I followed the recipe to a T and it came out pretty bland.
Since I am from Louisiana, I had to kick it up a bit with additional flavoring. I started out by brining my split breast in a mixture of lukewarm tap water, kosher salt, and sugar.
I guess about a good handful of salt and sugar in about 6 cups of water. I also injected a mixture of chicken broth butter, onion powder, garlic powder and a bit of lemon juice.
I then drained the breasts, patted them dry, and rubbed olive oil all over the breast. Then I made a rub with onion powder, garlic powder, kosher salt, smoked paprika, salt, and black pepper. I place the rub all over the breasts and baked in a F oven for about 40 minutes until the internal temp was F. Once I made those changes the end result was a very moist yet crispy chicken breast with a deep and wonderful flavor.
I made this tonight for the first time. It was so juicy and the skin was so yummy. I used sea salt and pepper, Mrs. Dash Garlic Herb, Paprika, and a dash of Curry. It was amazing with so little effort. I had chicken thighs so I took them out at 35 minutes, cut them up and baked a little longer.
So good! Roast until chicken is browned, meat is cooked through and juices run clear an instant reading thermometer when inserted in the meat should read degrees F.
Cut chicken into pieces, following the outline of the leg, wing, thigh and breast. Notes To split a whole chicken into two halves: I like to wear disposable gloves when cutting a whole chicken. If there are giblets inside of the chicken, remove and discard or save for another use.
Place chicken on a flat work surface, breast side down. Using kitchen sheers scissors or a sharp knife, cut closely along each side of the chicken backbone from one end to the other; save backbone to make chicken stock or discard. Turn chicken over laying it flat and with breast side up; cut evenly through the breast from one end to the other. Yum yum on the weekend menu for us and a couple of grandchildren.
Have a merry merry Christmas m. The best! I forgot how good roasted chicken on the bone can be! Way exceeds store bought rotisserie! Thanks for letting me know, Karen. I love roast chicken done this way and the lemon and rosemary make it so flavorful. Hi Genna: Thank you for letting me know!
Happy Holidays! Thanks for this recipe, looks awesome. Can I use a whole chicken already cut into pieces? Add all ingredients to shopping list View your list. Preheat oven to degrees F degrees C. I Made It Print. Cook's Note: Feel free to scale up this recipe for more guests! Full Nutrition. Reviews Read More Reviews.
Most helpful positive review Prospective PhD. Rating: 5 stars. This is my recipe so I just wanted to offer a few more helpful tips! Tip 1: Feel free to add more herbs and spices to taste-- I often up the rosemary and add in dried thyme or oregano, Tip 2: To get an extra crispy skin switch the oven to broil on high heat for the last minutes of cooking, and Tip 3: This chicken also tastes great the next day so feel free to make extra for sandwiches, soups, tacos, or chicken pot pie.
Read More. Most helpful critical review us Rating: 3 stars. The broiler is a radiant heat source so the amount of time it takes to penetrate a material is very dependent on thickness. A continuation of broiling would leave the exterior burnt. It would seem that broiler recipes have an built in requirement for some consideration for thickness and weight. As a suggestion it might be handy for the original recipe to indicate what the thickness and weight was so those reading it could try to adjust.
Reviews: Most Helpful. Prospective PhD. Marianne Allstar. This chicken is irresistible straight out of the oven, but just as good a few days later in sandwiches, bowls , chicken salads, or soups. Detailed measurements and ingredients can be found within the recipe card at the end of this post. This is a simple roasted chicken recipe, I recommend making extra so you have leftovers for meal prep! You can use a whole chicken breast for this recipe but this recipe will not work with boneless skinless chicken breast.
In my opinion boneless, skinless chicken breast is the hardest protein to cook, and yet it is everyone's go-to protein of choice. Most chicken breast recipes are dry and tasteless, or rubbery and bland, either way… not good.
Chicken with bone-in and skin on has far more flavor and will always come out juicy. But Abra, isn't chicken with skin bad for me? No, it is not… see the Nutrition Nerd Corner below! Roasted Green Beans with Mushrooms. Fall Harvest Salad. Roasted HoneyNut Squash. Slice any leftover chicken and store in an airtight container in the refrigerator for up to 4 days.
The best way to reheat chicken is in a little bit of broth on the stovetop. This chicken is also great right out of the refrigerator in salads and sandwiches or sliced into a soup.
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