Roast Chicken Breast Bone In Skin On Recipes

ROAST CHICKEN BREAST (BONE IN, SKIN ON)

Roast Chicken Breast (Bone In, Skin On) image

Never-fail recipe for cooking chicken breasts with the skin and bone still on. It's cheaper than buying boneless/skinless, in my opinion tastier, and just as quick and easy! And if you prefer, you can always take the skin off afterwards. It always makes crispy skin, and the most moist white meat you'll ever eat! And it's easy to add more servings without adding time! *ingredients are estimates, season to your liking.

Provided by miraclelove77

Categories Chicken Breast

Time 22m

Yield 1 breast, 1 serving(s)

Number Of Ingredients 6

Ingredients

1 chicken breast half (bone-in, skin-on)
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 teaspoon butter (optional. and I Can't Believe It's Not Butter works well too)
1/2 tablespoon olive oil

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.

PAN-ROASTED CHICKEN BREAST

Pan-Roasted Chicken Breast image

This is a great one-pan family meal that is both hearty and delicious. A really easy 'set it and forget it' arrangement.

Provided by IronWannaBe

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup unsalted butter
2 bone-in skin-on chicken breasts
4 potatoes, peeled and cut into 1-inch cubes
4 carrots, peeled and cut into 1/2-inch rounds
3 stalks celery, cut into 1/2-inch slices
1 tablespoon fresh rosemary
1 teaspoon fresh lemon thyme leaves
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon seasoned salt (such as LAWRY'S®)
¼ teaspoon ground white pepper
salt and ground black pepper to taste

Steps:

Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
Chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper.
Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 600.8 calories, Carbohydrate 45.8 g, Cholesterol 157.1 mg, Fat 23.7 g, Fiber 7.4 g, Protein 50.4 g, SaturatedFat 10.7 g, Sodium 348.8 mg, Sugar 5.7 g

ROASTED CHICKEN BREAST

Roasted Chicken Breast image

This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 2

Ingredients

1 bone-in, skin-on chicken breast half, about 10 ounces
Coarse salt and freshly ground black pepper

Steps:

Preheat oven to 375 degrees.
Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.

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