Baked Bone In Chicken Breast Food

BAKED BONE IN CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F. For easy clean up, line a 9x13-inch baking dish with parchment paper.
• Arrange the chicken in the dish, skin-side up, making sure the pieces do not touch. With paper towels, pat dry.
• To a small bowl, add the oil, garlic, oregano, and rosemary. Zest the lemon directly into the bowl. Stir to combine.
• Brush the mixture liberally over the chicken, using it all.
• Cut the lemon in half. Squeeze half of the lemon over the top of the chicken. Cut the remaining half into 6 wedges, then tuck the wedges around and slightly under the chicken breasts.
• Sprinkle the tops of the chicken with salt and pepper.
• Bake the chicken for 35 to 45 minutes, depending upon the size of your breasts. Cooking time can vary widely depending upon how much your chicken breasts weigh-I have cooked some extra-large split breasts that weigh more than a pound each and needed more than 50 minutes. Your best bet is an instant read thermometer. Chicken is cooked through when it reaches 165 degrees F when an instant read thermometer inserted into the thickest part of the breast meat (be sure it isn't touching the bone; I typically remove mine around the 155 degrees F mark, then cover it to let the carryover cooking finish the job).
• If you'd like the chicken more brown, place it under the broiler for 2 minutes to allow it to crisp. Watch carefully to ensure the chicken does not overcook or burn.
• Remove the chicken to a plate or cutting board and cover with foil. Let rest 5 to 10 minutes. Sprinkle with a bit of additional salt and/or herbs to taste. Enjoy warm.

OVEN ROASTED BONE IN CHICKEN BREAST

Steps:

• Preheat your oven to 400 degrees F (205 degrees C) and line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).
• In a small bowl, combine the olive oil and chicken bouillon cube. Break the cube apart to combine with the olive oil. Add seasoning (onion powder, garlic powder, pepper, and paprika) and mix until you have a paste to coat the chicken breasts with.
• Rinse the chicken breasts, and pat them dry. Place the chicken breasts, breast side down, on your prepared baking sheet or in your baking dish. Coat each chicken breast with the seasoned bouillon paste, starting with lightly covering the bone side (ribs) and then turning over to coat the breast side thoroughly.
• Bake at 400 degrees (205 degrees C) for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) when measured with a digital meat thermometer at the thickest portion of the chicken breast. *Check next to the bone for best results.
• Remove the chicken when done, cover loosely with a square of aluminum foil 'tented' over the chicken breasts. Allow the chicken to rest for 3-5 minutes before serving. Garnish with chopped parsley, if desired.

BAKED BONE-IN CHICKEN BREAST

Steps:

• Preheat the oven to 425 degrees F. *
• Pat dry and season chicken. Pat the chicken breasts dry with paper towels, coat the entire surface (including the backside) with oil and season both sides with salt and pepper.
• Roast in the oven. Place the chicken (skin side up) on a parchment-lined baking sheet and bake according to the baking times below, or until the internal temperature reaches 165 degrees F. Remove from the oven, tent with foil and rest for 5-10 minutes.
• Slice, Dice, Shred, and Serve! the whole chicken breast as is or slice, dice, or shred to your desired size to use in any one of your favorite chicken recipes.

ROAST CHICKEN BREAST (BONE IN, SKIN ON)

Steps:

• Preheat your oven to 450 degrees (F).
• Heat a dry pan on the stove. (NO OIL!).
• Loosen the skin from the meat to create a small pocket.
• Slip the butter under the skin.
• Rub the chicken with olive oil, then season with salt, pepper, and thyme.
• 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.
• Place the breast on a baking sheet and put it into the oven for 15 minutes.
• 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.
• 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.

BAKED SPLIT CHICKEN BREAST

Steps:

• Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).