Tuesday, May 3, 2011

Roasting Chicken

Time, time, time...where does it go? I had a whole plan for dinner tonight when Micah called me and told me that he'd finished track early (right after I finished my run) and needed to be picked up. Hopped in the car with Nathan in tow, fought through going home traffic and by the time we got home, it was almost 5 pm already! Oh well - made a quick substitute dinner, but now I have all this thawed chicken and what to do with it...

Roast it, of course! Then, I can go from there! This is the fastest, easiest way to get chicken cooked while retaining the juices and it's easy to cut up and use in a variety of recipes.

Roast Chicken

4-6 thawed chicken breasts (you can use bone in or boneless)
Olive oil
Salt and Pepper

1. Preheat oven to 350 degrees. Pat chicken dry with paper towels.

2. Lightly coat each piece of chicken with olive oil.

3. Sprinkle with salt and pepper.

4. Cook for 35-40 minutes or until juices run clear.

5. Let rest for 10 minutes if eating. Let cool for 30 minutes if slicing and saving for other recipes.

It's fast, easy and yummy!!

I'm planning Poppyseed Chicken (I'll blog about it tomorrow) and I'm still thinking on what to do with the rest of this luscious chicken. More to come!

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