The best roast chicken breast I ever had was tender and juicy. Why, because I used a bone-in chicken breast. The bone adds an additional level of flavor to the dish, especially when spiced correctly. Don’t just pop it in the oven right away. Do what chefs do with steak – pan fried the chicken first to get the skin nice and crispy, then put in it the oven to roast. Add some root vegetables to your roasting pan!
- Seasoned roasted bone-in and skin-on chicken breast is better than skinless breasts
- Flavorful and delicious with the skin crispy from pan frying before moving to the oven
- Delicious with red potatoes coated with olive oil and salt and pepper
“You can cook these fully in the oven if you want but the cook-time will be a little longer, so make sure that you check the chicken with a meat thermometer to make sure that it is fully cooked.”
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