Ingredients
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1
-
1/2
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1/2
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1/2
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1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
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
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1
Done
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Preheat Your Oven to 450 Degrees (f). |
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2
Done
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Heat a Dry Pan on the Stove. (no Oil!). |
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3
Done
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Loosen the Skin from the Meat to Create a Small Pocket. |
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4
Done
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Slip the Butter Under the Skin. |
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5
Done
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Rub the Chicken With Olive Oil, Then Season With Salt, Pepper, and Thyme. |
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6
Done
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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. |
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7
Done
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Place the Breast on a Baking Sheet and Put It Into the Oven For 15 Minutes. |
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8
Done
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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. |
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9
Done
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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. |
