Roast Chicken Breast by Geisel Nye

4-6 Servings

Ingredients:

4 whole bone-in, skin on, Chicken breasts

Olive oil

Salt & Pepper

Directions:

1. Preheat your oven to 425 degrees

2. Rinse chicken breast and trim off excess fat but make sure you keep enough to cover breasts as they roast. Pat chicken dry with paper towels.

3. Line a jelly roll (10x15) pan with heavy duty foil. Place chicken breasts skin side up on pan making sure no pieces are touching. Drizzle chicken with olive oil and sprinkle a generous amount of salt and pepper all over the top of chicken.

4. Roast chicken uncovered in 425 degree oven for 45 minutes or until chicken registers to 165 degrees internal temp. Depending on the size of the chicken breasts you may need to increase your cooking time 5 minutes. The chicken should look golden brown and internal juices should be clear. The skin acts as a baster to ensure a nice juicy piece of chicken. The skin may be peeled off and discarded before serving to your guests.

5. Allow chicken to rest, covered for 10 minutes before serving.

6. Chicken may be served with gravy, bbq sauce, honey mustard sauce or cooled and served as chicken salad.