Herb-baked chicken
Recipe: Herb-baked chicken
From: me, I guess
Serves: 6
6 bone-in, skin-on chicken breasts
1 to 1-1/2 tsp. kosher salt
1/2 tsp. black pepper
2 to 3 Tbsp. dried herbs -- mix of basil, oregano, rosemary, thyme, sage, savory... basically whatever you like and have on hand
Heat oven to 450°. Mix salt, pepper, and herbs (I like a mortar & pestle, to crush them well). Rub chicken breasts with herb mixture, loosening the skin and rubbing some of the herbs underneath it as well as on top. Place chicken, skin-side up, into large baking dish (9x13") or a rimmed baking sheet. Bake for 45-60 minutes, until juices run clear(internal temp about 160°).
Notes:
The high-heat baking technique renders most of the fat out of the skin, so it's nice and crisp and not as fatty and bad for you, but leaving the skin on helps to keep the meat moist.
For reheating leftovers, I usually use the microwave to warm the pieces through, but then put them in the oven (350-400°) to recrisp the skin somewhat.
From: me, I guess
Serves: 6
6 bone-in, skin-on chicken breasts
1 to 1-1/2 tsp. kosher salt
1/2 tsp. black pepper
2 to 3 Tbsp. dried herbs -- mix of basil, oregano, rosemary, thyme, sage, savory... basically whatever you like and have on hand
Heat oven to 450°. Mix salt, pepper, and herbs (I like a mortar & pestle, to crush them well). Rub chicken breasts with herb mixture, loosening the skin and rubbing some of the herbs underneath it as well as on top. Place chicken, skin-side up, into large baking dish (9x13") or a rimmed baking sheet. Bake for 45-60 minutes, until juices run clear(internal temp about 160°).
Notes:
The high-heat baking technique renders most of the fat out of the skin, so it's nice and crisp and not as fatty and bad for you, but leaving the skin on helps to keep the meat moist.
For reheating leftovers, I usually use the microwave to warm the pieces through, but then put them in the oven (350-400°) to recrisp the skin somewhat.