Tuesday, August 7, 2012

Oven Roasted Chicken

This is my go-to for when a recipe calls for "X Cups of Cooked Chicken." I've used it to make casseroles, calzones, chicken salad, EVERYTHING. It is super quick and easy and results in a nice juicy chicken breast that is ready to be transformed in any type of recipe.

Only 5 Easy Steps

1. Preheat your oven to 350
2. Rub your chicken in Olive Oil. Good EVOO is necessary in any kitchen.
3. Season with coarse salt and pepper. If you want a more rotisserie style chicken then add a salt based seasoning as well such as seasoning salt or Cajun seasoning.
4. Pop it in the oven for 35-45 minutes depending on the amount you are baking and the size of the pieces. I mostly use boneless skinless and it is the fastest only taking 20-30 minutes on average. If you are using bone-in pieces it will take the full 35-45 minutes. Make sure the juices have run clear and if you're really afraid of salmonella make sure the internal temperature is 160 degrees.
5. Let stand for 5 minutes and then use as you wish!

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