How to Roast Chicken Breast the Easy Way

This simple recipe has 4 ingredients-chicken breast, salt, black pepper and olive oil. Enjoy sliced chicken over salad or with steamed veggies and rice. You can't mess this up...that simple.

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This recipe works best with bone-in vs skinless and boneless because the bone keeps the chicken from shrinking up and the fat under the skin will melt over the breast preventing it from drying out.

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Preheat oven to 450. High temperature will crisp the skin and the fat will melt and baste the breast meat along with the salt and pepper.

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Rinse and pat completely dry! Do not leave any water not even a drop. And place right into a glass Pyrex dish.

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Drizzle roughly about a tablespoon or more of olive oil all over chicken and massage it all over, both sides.

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Wash your hands thoroughly and dry them completely. Again, not a drop of water left on your hands. Now in the pit of your palm, add salt n pepper mix it up. About half tablespoon each.

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Now sprinkle it all over skin generously.

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Place the chicken in the middle rack.

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Set timer to 20 minutes

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After 20 minutes, turn the pan around and drop the heat...

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...to 350. The temperature drops because at this point the skin is already getting crispy and you don't want to dry the chicken out by cooking it too fast.

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Set timer to 25 minutes.

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After 25 min, pull chicken out of oven and let it rest.

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Tent some foil on top of the pan for at least 20 minutes. (Don't put back into oven)

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Because the chicken is seasoned with just Sea salt, rather than soaking in a wet marinade, it seems to 'brine' the meat. Check out how juicy it is!

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Easy way to cut the breast is to peel the breast off the bone in one chunk, then slice with skin on. The skin is awesome!! 😍

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Voila! On a salad. This one belongs to my Guy.

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And my salad...I am not a huge fan of blue cheese.

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The juiciest most flavorful chicken breast ever! Enjoy!🐔🐓

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