Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, roasted chicken breasts. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Roasted Chicken Breasts is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Roasted Chicken Breasts is something which I have loved my whole life.
Serve the roasted chicken breasts immediately. Place each chicken breast on a serving plate or transfer them to a cutting board to slice into pieces. Learn how to make a Pan Roasted Chicken Breast!
To begin with this particular recipe, we must prepare a few ingredients. You can cook roasted chicken breasts using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Roasted Chicken Breasts:
- Take 2 large split bone in skin on chicken breasts
- Prepare 1/4 cup sour cream
- Get juice of 1 lemon
- Prepare 3 tablespoons hot sauce, I used franks red hot
- Make ready 1 tablespoon creamy mustard sauce from my profile
- Get 1 teaspoon cajun seasoning
- Prepare 1 teaspoon black pepper abd salt to taste
- Take 1 tablespoon butter, melted
- Make ready 1 tablespoon chili infused olive oil
- Get 2 garlic cloves, minced
- Get 1 tablespoon each, fresh chopped rosemary, thyme, parsley and chives
- Get 2 tablespoons fresh grated romano cheese
By Lori Powell and Janis Jibrin, RD. This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. It's very easy to make and hard to mess up. I use this recipe to make bone-in.
Steps to make Roasted Chicken Breasts:
- Preheat oven to 350. Line a baking pan large enough to hold chicken in one layer with foil. Spray foil lightly with non stick spray
- Whisk in a large bowl all ingredients except chicken breasts
- Loosten skin on breasts to allow marinade to reach all sreas
- Cover chicken with marinade and refrigerate at least 2 hours or up to overnight
- Remove from marinade and place skin side up in prepared pan. Roast about 30 mnutes to an internal temperature beyween 150 and 160
- Cover chicken in pan 15 minutes to rest, temperature will rise so don't over roast it
- Either serve as is or remove skin and bones and use meat for a great chicken salad or anywhere you need cooked chicken breast. The meat is incredibly moist, but the skin will not be crispy with this method of cooking. You can broil the skin to crisp it up if you want to use it. I discard it for using just the meat.
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