Just a little tutorial I got from OurBestBites.com. This is the only way I cook chicken now. It's moist and the clean up is so simple!
How to Bake Chicken
How to Bake Chicken
Oven Roasting
Okay, for this one, you can use bone-in or boneless, skinless chicken breasts. Boneless skinless is quick and easy, but bone-in will give you chicken with more flavor and it tends to be juicier. But they both work great. If you're after a particular flavor, marinating is a great way to go. However, if you're after a more neutral flavor for something like chicken salad or a casserole, rub the chicken with a little extra-virgin olive olive oil
Okay, for this one, you can use bone-in or boneless, skinless chicken breasts. Boneless skinless is quick and easy, but bone-in will give you chicken with more flavor and it tends to be juicier. But they both work great. If you're after a particular flavor, marinating is a great way to go. However, if you're after a more neutral flavor for something like chicken salad or a casserole, rub the chicken with a little extra-virgin olive olive oil
and sprinkle with coarse salt and freshly ground black pepper.
If you want to meet somewhere in the middle, you could go the salt-based seasoning route from the Fauxtisserie Chicken method again--just sprinkle it on there.
Preheat oven to 450 and line a baking sheet with aluminum foil. If you're using bone-in chicken breasts, place chicken, breast side up, on the baking sheet and roast for about 15 minutes or until the juices run clear and, if you've somehow magically found a meat thermometer that works (see diatribe here), the internal temperature is 160 degrees.
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