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Monday, September 5, 2011

Ina's Roasted Chicken Breast

'(Wolfgang Puck Grille) Roasted Chicken Breast (2)' photo (c) 2011, Hungry Dudes - license: http://creativecommons.org/licenses/by/2.0/Earlier this week Michael had a really bad cold so I decided to make him some homemade chicken noodle soup (recipe forthcoming). As part of that I had to get some chicken breasts and roast them. Of course, in today's convenience world you can't walk up to the butcher in the grocery store and buy a couple chicken breasts that have been trimmed. No, you have to buy a family size package and trim off the fat yourself. So, I ended up with this rather large package of bone-in, skin-on chicken breasts.

So guess what the rest of the week was. Yup, chicken breast. However, I have found a nearly perfect preparation that is stupidly simple and so easy you could have beautifully prepared roast chicken all the time!

Ina Garten, the queen of simple, delicious and elegant, has used this recipe for a number of years. In anything that requires shredded or diced chicken she begins with this roast chicken recipe. It couldn't be simpler: a little olive oil, a little salt, a little pepper and voila! perfectly roasted chicken that is gorgeous, juicy and delicious.

I added a little to Ina's recipe because I love rosemary with chicken and we have two huge bunches of rosemary growing by our front door. So, I cut a few sprigs, removed the leaves, then gave them a nice fine chop. I then placed the finely chopped rosemary under the skin of the chicken. This imparts a wonderful taste and aroma. Honestly, there are few aromas as enticing as chicken roasting. Add the scent of rosemary and, well, it's heavenly!

Note: photo is stock because I forgot to get one while cooking. 


: Roast Chicken Breast
: Delicious, moist and juicy chicken breast with golden crisp skin.

  • 2 bone-in, skin-on chicken breasts trimmed
  • 2 tbs. good quality olive oil
  • 2-3 tbs. fresh cracked pepper
  • 4 tsp. kosher salt
  • 1 tbs. fresh rosemary, chopped fine

  1. Move oven rack to upper third of oven. Preheat oven to 375° and line a baking sheet with aluminum foil.
  2. Wash and pat dry the chicken breasts. With fingers carefully loosen the skin and place rosemary between skin and meat.
  3. Lightly brush both sides of breast with olive oil. Salt each side lightly and evenly then sprinkle with cracked pepper.
  4. Repeat with second breast.
  5. Place both breasts on sheet pan. If you have spilled any oil on the sheet pan take a paper towel and wipe it up so it does not smoke in the oven.
  6. Place in oven and bake 35-45 minutes or until skin is golden brown and internal temperature of the chicken breast is 165°.
  7. Remove from oven and cover breasts tightly with foil. Allow breasts to sit untouched a minimum of 10 minutes (15-20 is even better).
Preparation time: 5 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 2
Culinary tradition: USA (General)

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