Kitchen basics: oven-roasted chicken breasts
Roast
Roasting
Oven roasted chicken is a staple in our kitchen. Maybe because it is so easy, or maybe because roasted chicken is basically the Swiss Army Knife of proteins. It is so juicy it can be eaten right off of the bone, shredded for use in soups, tacos, or sandwiches, or the meat can be removed from the bone in one piece and sliced into medallions. The options are endless. There are a few tricks Lindsay and I have discovered for the perfect oven-roasted chicken breasts. The first trick is to keep things simple. We use olive oil, salt, and pepper to season the chicken. That's it. More often than not, we are using the chicken as an ingredient in another dish (these tacos, for example) and additional seasoning at the roasting stage is unnecessary. The second trick is to buy bone-in, skin-on chicken breasts. Dealing with bones might be scary if you're not used to it, but the extra effort is completely worth it (trust me). The meat turns out juicier and more flavorful than boneless. Plus, as an
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