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(Chicken) Basic Roasted Chicken Breast Recipe

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This recipe for (Chicken) Basic Roasted Chicken Breast is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (10 to 12) bone in chicken breasts, trimmed
1 1/2 tsp kosher salt
1 tsp vegetable oil
Directions:
Directions:
Trim the chicken breasts, if the butcher has not already done. Get the excess fatty skin from the thick ends of the breast.
Working with one breast at a time use your finger to carefully separate the chicken skin from the meat.
Peel the skin back, leaving it attached at the top and bottom of breast and at ribs.
Adjust the oven rack to the lower middle position.
Preheat the oven to 325F.
Line a rimmed backing sheet with aluminum foil.
Sprinkle salt evenly over each breast.
Lay the skin back in place.
Using a paring knife poke 6 to 8 holes in the fat deposits in the skin.
Arrange the breasts skin side up on the prepared sheet.
Roast breast until the temperature registers 160 degrees, 35 to 45 minutes.
Heat a 12 inch skillet over low heat for 5 minutes. Add the vegetable oil.
Add chicken, skin side down, increase the heat to medium high.
Cook chicken without moving it.
Skin should be well done and brown and crispy, 3 to 5 minutes.
Using tongs flip chicken up to the sides of the skillet, thick side should be facing down.
Continue to cook, until the side is browned, 1 to 2 minutes.
Transfer to a platter and aloe to rest for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Basic roasted chicken breast.

 

 

 

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