This is the easiest way to have chicken ready for any recipe that calls for cooked meat, or that demands that YOU pre-cook cook the meat. (The nerve! Ha ha!) Its a great alternative to expensive, tiny, store bought rotisserie chickens. Plus these are all white meat.
We often just eat these with a side of veggies and maybe some crusty bread with butter. But you can shred the meat and use them in enchiladas and casseroles. Even better, chop them up and make my Healthy Chicken Pot Pie!
Bone-in split chicken breasts, (gotta have skin-on) often go on sale for pretty darn cheap. So when you see them, grab a few! My biggest tip is to ask the butcher to give you ones that are as close to the same size as possible. That way when you roast them, they cook at the same time. You won’t have one cooked under, or one that gets cold waiting for the other to finish. But, if it happens that way, it not the end of the world.
So, you want to use a full teaspoon of sea salt on EACH BREAST. I know it seems like a lot, but it’ll mostly be on the skin, and bones, which you’ll remove later. This is going to penetrate the top layer of the meat adding flavor, and drawing out the moisture… in a good way.
Ok, ready? Here we go!
So, I usually roast these in my toaster oven because its more efficient, I only do two at a time, and its just easier! Its up to you though.
bone-in, skin-on, split chicken breasts
1 tsp sea salt per breast, less if they are really small.
Black pepper, optional
Preheat your toaster oven to 375⁰, or your big oven to 400⁰.
Foil line your baking sheet. These will release a lot of juices, so if you don’t enjoy scrubbing your baking sheets, (like some weirdos I’ve never met), line it! If using atoaster oven, make sure the rack is low enough that the breasts aren’t close to the heating elements. If using your full oven raise your rack just above the middle rack spot.
Unwrap your chicken, and sprinkle with the tsp of salt all over each side, including the ribs. Make sure to leave the skin on. If you are going to just eat these as meal, throw on some fresh black pepper as well. (Be careful not to tough your salt and pepper shakers with “chicken-salmonella hands.” It helps to pre-measure your salt, and pepper if using, into a little dish before handling the meat.)
Ok, so pop these in the toaster oven, or oven. Roast RIB-SIDE DOWN for about 25-35 mins (depending on size). No need to turn them, as long as they are not right up against the heating elements. Using a thermometer, make sure that the meat closest to the rib, deepest in, is at 165⁰. Let rest for about 10 mins, then remove the bone with a knife and your good ‘ol fashioned tools, your hands!
Again, We often just eat these with a side of veggies and maybe some crusty bread with butter. But you can chop these up and use them in enchiladas, casserole, or my Healthy Chicken Pot Pie!