Lately I have been cooking more with bone-in split chicken breasts. I used to always think that the boneless, skinless chicken breasts were easier, but it is amazing how much juicier a bone-in chicken breast is! Plus, I found some on sale this week for 89 cents a pound. Hard to beat that price!
My favorite recipe for roasted chicken is from www.bevcooks.com. This is a great website with lots of lovely photos. Check it out!
Simple Roasted Chicken 3-4 large bone-in split chicken breasts, or 1 whole chicken, cut up
2 Tbs. extra-virgin olive oil
1/4 cup white wine
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 Tbs. coarse salt
1 Tbs. freshly ground pepper
1/4 cup fresh lemon juice
Preheat oven to 450 degrees.
Coat the bottom of a cast iron skillet with a little oil, along with coating all sides of the chicken. Nestle the chicken pieces in the pan. Pour the wine over the chicken. Top with the fresh rosemary and thyme leaves, and sprinkle with salt and pepper.
Roast for 40 minutes. Change the oven to broil, and broil 5 more minutes.
Bring it out of the oven and spritz with lemon. Let rest for 5 minutes.
This is the most flavorful roasted chicken I have ever tasted! Sometimes if I am going to be away from home for a couple of hours before dinner, I just put the chicken in the oven on a lower temperature, such as 350 degrees, and roast it for a longer period of time. The fresh herbs are wonderful, but you can also use dry. And, there are endless possibilities for any leftovers. I am already contemplating a Tuscan Chicken Soup sometime in the near future…