Broiler pan chicken breast

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How is where trusted research and expert knowledge come together. With almost 15 years of experience in the food industry, she specializes in creating soul food with a healthier spin. This article has been viewed 74,966 times. If you’re looking for a simple way to cook flavorful chicken breasts, roast them in the oven until they’re moist and tender. Use bone-in chicken breasts with skin for maximum flavor and crisp skin. If you’re cooking boneless skinless chicken breasts, cover them with parchment paper as they roast to prevent them from drying out. To make lemon garlic chicken breasts, make a simple sauce and bake the chicken in it.

Get out a broiler pan and lay a sheet of aluminum foil over it. Set an oven-safe wire rack on the broiler pan and set it aside while you prepare the chicken. Mix the butter with salt and herbs, if using. Stir until the herbs and salt are combined with the butter and set it aside. Use 1 type of herb or stir in a combination of your favorite herbs. Season the chicken breasts and rub the butter under the skin.

Get out 2 whole bone-in chicken breasts or 4 split breasts and sprinkle both sides of each breast with salt and pepper according to your taste. Slide your index and middle finger underneath the skin of each breast to loosen it from the meat. Divide the butter evenly between each breast and rub it in the gap between the skin and the meat. You may need to use a spoon to push the butter into the breasts. Brush the chicken breasts with vegetable oil and set them in the pan. Rub the vegetable oil over the skin of each chicken breast. Place the breasts on the wire rack of the broiler pan.

Roast the chicken breasts for 30 to 35 minutes. Place the broiler pan and rack with the chicken into the preheated oven. The chicken breasts should look golden brown and the skin should look crispy. Cover and rest the chicken for 5 minutes before you carve the breasts. Remove the broiler pan from the oven and lay a sheet of aluminum foil loosely over the chicken.

Let it rest for 5 minutes and then transfer it to a cutting board. Use a sharp knife to cut away the meat from the bone and slice the meat into strips. Serve the roasted chicken breast with steamed vegetables, cooked rice, baked potatoes, or a side salad. Store the leftovers in an airtight container in the refrigerator for 3 to 4 days. Tear off a sheet of parchment paper that’s large enough to cover the pan and grease 1 side of it with butter or oil.

Dry the chicken breasts and season them with oil, salt and pepper, and herbs. Take a paper towel and blot both sides of 2 boneless, skinless chicken breasts dry. Sprinkle the chicken breasts with salt and pepper to taste. Arrange the chicken breasts in the baking dish with lemon wedges, if using.