Easy Baked Bone-In Skin-On Chicken Breasts
I have a friend who leads a boneless, skinless, boring existence.
She hasn’t let herself have the pleasure of eating a bone-in, skin-on chicken breast in years because she thinks they’re full of fat, hard to cook and, well, boney.
Oh… what she’s missing.
Making bone-in, skin-on chicken breasts is one of the easiest and most flavorful weeknight meals you can prepare. While the chicken cooks, you can put on your comfy pants, go through your mail and play a couple of rounds of Quiz Up.
You can season bone-in, skin-on breasts with whatever you have on hand… a shake of barbecue spice (like mine) or even a simple rub of olive oil, salt and black pepper. The bone gives the chicken added flavor and keeps it moist and juicy. I strongly recommend using an instant-read thermometer so you don’t overcook the meat!
Oh, one other thing… bone-in breasts are also less expensive, so you may want to buy few extra and cook them at the same time. Later in the week you can pull the skin off, shred the meat off the bone and have another great dinner!
Easy Baked Bone-In, Skin-On Chicken Breasts
prep: 10 minutes
bake: 40 to 45 minutes (depending on the size of the breasts and your oven)
serves 4
you’ll need…
4 bone-in, skin-on chicken breasts
2 tablespoons or so of your favorite seasoning or rub
1 teaspoons salt (if your seasoning or rub doesn’t have salt)
2 teaspoons olive oil
let’s get to it…
Place oven rack in middle of oven. Heat the oven to 425°F. Line a baking sheet with aluminum foil.
Combine seasoning and salt (if you’re using salt) in a small bowl. Rub each breast with ½ teaspoon olive oil. Sprinkle or rub on seasoning and salt.
Place breasts on baking sheet. Bake for 40 to 45 minutes, or until thermometer reach 165°F.
Remove from oven and let rest 5 minutes.
