Simple Roasted Chicken Breasts
The foundation for many weekly meal preps, Simple Roasted Chicken Breasts are crispy, juicy and tender. Just a few minutes of hands on time saves you hours in the kitchen during the week. And they’re better than store-bought rotisserie chicken!
I wasn’t going to post this recipe for a variety of reasons. The pictures are not beautiful. The recipe is silly, stupid simple. It’s just chicken. I didn’t want to insult you all by posting something like Simple Roasted Chicken Breast but the truth of the matter is…..it’s the basis for many of my quick prep meals. Like my Thai Chicken Salad with Spicy Peanut Dressing and these Cheddar Broccoli and Chicken Stuffed Baked Potatoes.
I could use a rotisserie chicken but I found when I buy them in advance and store them in the refrigerator, they dry out. And turn to mush. And I don’t really love the dark meat on a rotisserie chicken when it’s cold, it’s weird and congealed. Not good eats at all. So, I like to roast a couple bone-in, skin-on breasts on Sunday and use them throughout the week. Sure, I could make another trip to the store and buy a fresh rotisserie chicken…but why? By making my own chicken, I can control what I put into it. And I keep it simple….olive oil…kosher salt…pepper. And chicken, of course but I think you get the gist.
First step, and most important of all….line your baking sheet with aluminum foil for easy clean up. If you’re lucky, you won’t even poke a hole in the foil and may not even need to wash it! 🙂 Place the chicken skin side up on the baking sheet and coat with about a tablespoon of olive oil. Rub to coat the chicken evenly.
Sprinkle liberally with kosher salt to coat evenly. You’re going to discard the skin so it’s ok if it’s extra salt. Or you can eat it. It’s really good…like addictingly good…like a potato chip. So, don’t throw it out. 🙂
Sprinkle liberally with fresh ground pepper. Because your chicken skin snack will be even better with pepper. Just sayin’.
Roast in a 425 degree oven for 25-30 minutes or until no longer pink inside. Allow the chicken to rest until cool enough to handle and then discard the skin. (You know my feelings on this.) Shred, chop or just leave on the bone, store in an airtight container for up to 4 days. Refrigerated, of course.
Simple Roasted Chicken Breasts are also awesome on their own in a sandwich but I highly recommend trying it in this Skillet Chicken Pot Pie because this comfort food comes together in just 30 minutes. Don’t believe me…try it out for yourself!
Simple Roasted Chicken Breasts
this simple roasted chicken is the perfect chicken for a weeknight dinner
- 2 bone-in skin-on chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 2 tablespoons fresh ground pepper
- Preheat oven to 425 degrees.
- Place the chicken, skin side up on a baking sheet lined with foil. Rub the chicken with the olive oil. Season liberally with salt and pepper. Roast for 25-30 minutes or until no longer pink in the center.
- Allow to cool to room temperature and use in your recipe or enjoy as is!