I have always been a boneless, skinless chicken breast kinda gal. I knew there were other cuts with more flavor and versatility, but I have a tendency to get a little funny about meat. I would rather not deal with bones and skin... until now. So when I started cooking things that needed chunks of chicken, I would just boil the chicken like I did here. I think my boiling days are over.
And also I would like to mention that this is the quickest and least messy method I have found too. To borrow a phrase from Ron Popeil (who I use to have a weird obsession with... yes, I do own a food dehydrator and the must-have counter top rotisserie) "set it and forget it."
This is why my trusty little meat thermometer has also changed everything. I can literally pop the thermometer in a piece of chicken, and the timer will go off when the chicken is at a perfect internal temperature.
You can season this chicken with whatever you want. If you are putting it in a Mexican dish, think about adding some chili powder or extra garlic powder or if it's Italian, maybe add some extra fresh herbs... no matter what, you really cannot mess this up. If you are planning on eating the skin, you might want to be a little careful with how much salt you use, but if you will be discarding the skin, the more seasonings the better to cook into the meat. If you do not have a meat thermometer, you can roast for about 45 minutes to an hour, depending on the size.
Bone in, skin on chicken breasts (also called split chicken breasts)
Kosher salt and pepper
Other herbs and spices, optional
Step by Step
Preheat the oven to 375 degrees. Lightly spray a baking sheet with edges or a roasting pan with cooking spray or lightly coat with olive oil. Spread chicken in a single layer on baking sheet. Rub each breast with a little bit of olive oil. Heavily salt and pepper the skin. Sprinkle with garlic powder as well and any additional herbs or spices you would like to use. Stick one of the breast with a digital meat thermometer and set thermometer for an internal temperature of 150 degrees.
So whether you want to serve this with some veggies for dinner or cut it into chunks for a soup or salad, give it a try... I think you will be thrilled.
From my little kitchen to yours... Enjoy.
You can roast this chicken with some veggies to have a complete meal ready when the chicken is done...
...or you can remove the skin, and cut it into chunks for a casserole or salad. My personal favorite.