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Roast Chicken Breast Bone In, Skin On

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Ingredients

Adjust Servings:
1 chicken breast half (bone-in, skin-on)
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 teaspoon butter (optional. and i can't believe it's not butter works well too)
1/2 tablespoon olive oil

Nutritional information

600.3
Calories
336 g
Calories From Fat
37.4 g
Total Fat
11.1 g
Saturated Fat
195.7 mg
Cholesterol
217.5 mg
Sodium
1.9 g
Carbs
0.5 g
Dietary Fiber
0.1 g
Sugars
60.9 g
Protein
305 g
Serving Size

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Roast Chicken Breast Bone In, Skin On

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    AMAZING! I followed the recipe exactly without high expectations. It was Monday night after work and I wanted something easy and not fussy. I didn't feel like chopping or grilling. After I put the chicken in the oven, I glanced at the opened bottle of red wine at the table. I followed the deglazing instructions and reduced (I'm a big reducer), salt and pepper with a pat of butter and splash of milk at the end, added the perfect moisture to an already moist chicken. A baked potato with a salad and my goal for an easy Monday night meal was a true success! I will definitely experiment with the basics, adding to the sauce, maybe with mushrooms or shallots? Thanks!!

    • 42 min
    • Serves 1
    • Easy

    Ingredients

    Directions

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    Roast Chicken Breast (Bone In, Skin On),Never-fail recipe for cooking chicken breasts with the skin and bone still on. It’s cheaper than buying boneless/skinless, in my opinion tastier, and just as quick and easy! And if you prefer, you can always take the skin off afterwards. It always makes crispy skin, and the most moist white meat you’ll ever eat! And it’s easy to add more servings without adding time! *ingredients are estimates, season to your liking.,AMAZING! I followed the recipe exactly without high expectations. It was Monday night after work and I wanted something easy and not fussy. I didn’t feel like chopping or grilling. After I put the chicken in the oven, I glanced at the opened bottle of red wine at the table. I followed the deglazing instructions and reduced (I’m a big reducer), salt and pepper with a pat of butter and splash of milk at the end, added the perfect moisture to an already moist chicken. A baked potato with a salad and my goal for an easy Monday night meal was a true success! I will definitely experiment with the basics, adding to the sauce, maybe with mushrooms or shallots? Thanks!!


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    Steps

    1
    Done

    Preheat Your Oven to 450 Degrees (f).

    2
    Done

    Heat a Dry Pan on the Stove. (no Oil!).

    3
    Done

    Loosen the Skin from the Meat to Create a Small Pocket.

    4
    Done

    Slip the Butter Under the Skin.

    5
    Done

    Rub the Chicken With Olive Oil, Then Season With Salt, Pepper, and Thyme.

    6
    Done

    When the Pan Is Hot, Place the Breast Skin Side Down. Do not Touch or Move the Breast For About Three Minutes, or Until the Skin Has a Nice Golden Brown Crust.

    7
    Done

    Place the Breast on a Baking Sheet and Put It Into the Oven For 15 Minutes.

    8
    Done

    After 15 Minutes, Check With a Meat Thermometer (160f), Poke It With a Fork to See If Juices Run Clear, or Leave Your Fork in For 30 Seconds and Test It on Your Hand to See If It's Hot. If It Fulfills Any of the 3 Above, Take It Out, Let It Sit For 5-10 Minutes So the Juices Won't Run Out When You Cut It.

    9
    Done

    Optional--Use Wine to Deglaze the Pan You Used on the Stove to Make Sauce! Just Pour in Wine Till the Bottom Is Covered, Cook on Medium Until You Can Drag a Spoon Through It and See the Bottom For a Couple Seconds. Add Salt and Pepper to Taste.

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    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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