We eat a lot of chicken for dinner.  The kids have started saying exactly what I used to say to my mom, “Chicken again?!?  We always have chicken!”

But this roasted, bone-in chicken makes everyone happy.  My mom and sisters have been begging for my “recipe.”  I hardly consider it a recipe, it’s more like my “method.”

The other day when bone-in chicken breasts were on sale, I bought several to keep and freeze.  While I was making dinner, I wrote down what I did and now it is here to share 🙂

Note: I cook 2-4 (depending on their size) for dinner for a family of 4, but I also cook extra (2-4) because the juicy white meat is so good to have on hand in the refrigerator.  It makes the best chicken salad, chicken noodle soup, chicken enchiladas, or even plain- just added to your salad the next day.

Do NOT remove the skin prior to cooking.  The skin and the bones are what ensure juicy, white meat.  After cooking, I peel off the cooked skin and toss it… unless my parents are visiting… then my dad gets ONE.  I know it’s bad, but he just loves it so…

Perfect Roast Chicken Breasts

Bone-in, Skin-on Chicken Breasts

Olive Oil

Sea Salt & Pepper

Brush tops and bottoms with olive oil and then season both sides generously with salt and pepper.  Spread breasts out on rimmed cookie sheet; don’t crowd them.  Bake skin side up at 375 degrees for 45 minutes (smaller size) or 55 minutes (larger size).

Remove from oven and immediately cover with foil.  Let rest, covered for 10 minutes.

Now, and only now can you cut into the center of the largest piece and ensure they are cooked thoroughly, Mom 🙂