Roasted Chicken Breasts

This is not the most exciting post in the world.

But it is necessary.

Because this really is the best way to cook an amazingly moist and tender chicken breast.  This is how I cook chicken for chicken salad, Curry Chicken, my creamy fettuccine casserole, and artichoke chicken, among other things.

Cooking chicken on the bone always gives better flavor and moister texture than cooking it any other way.  Plus, buying chicken on the bone is cheaper!  Awesome.

Just start with some bone-in, skin-on chicken breasts in a baking dish.

Sprinkle on some olive oil and some salt and pepper - and be generous with the salt and pepper!

And bake them in the oven for about 35 minutes.

And you'll get the most moist and delicious chicken ev-eh.

And likely you won't need the skin so you can eat the crispy chicken skin.  Yum.  I know that's why you're reading, because I give such great tips like: eat the crispy part of the chicken skin.


So try this for your recipe that calls for cooked chicken.  You'll be glad you did.

Roasted Chicken Breasts
Inspired by Ina Garten


Bone-in, skin-on chicken breasts
Olive oil
Kosher salt
Coarse-ground black pepper

Lay the chicken skin-side up in a single layer in a baking dish.  Drizzle on a little bit of olive oil and rub it on the skin.  Generously sprinkle salt and pepper on the chicken.  Bake in a 375 degree oven for 35-40 minutes until the chicken is cooked through.  When the chicken is cool enough to handle, you can pull it from the bone and chop it or shred it, depending what you recipe calls for.