This is my new favorite method of using bone-in, skin-on chicken breasts, since I am often able to find them at a discount at the store. If I’m not making a pile of chicken salad with them, I’m making this Roasted Chicken recipe!
Preheat oven to 350*.
Pat dry:
4 Large Bone-In, Skin-On Chicken Breasts (or Whole Fryer or whatever you have. Skin-on is best.)
Place in Large Iron SKillet or Oven Safe pan.
Sprinkle generously with:
Salt/Lawry’s Salt/Garlic Salt
Smoked Paprika/Paprika
Montreal Chicken Seasoning
Add on top:
6 Sprigs Fresh Rosemary or 1 T. Dried Rosemary
6 Sprigs Fresh Thyme or 1 T. Dried Thyme
Roast, uncovered 1 hour or until internal temperature reads 165*. You can usually tell also if you spear it to the middle and then press to see if juices run clear.
The key to delicious roasted chicken is plenty of seasoning and not over OR under cooking it…
My usual sides include: Mashed Potatoes or Jasmine Rice, Garlic Green Beans or Broccoli.