Simple Roasted Chicken Breasts!

A couple weeks ago I bought some bone in (skin still attached) chicken breasts from Whole Foods because they were on sale. I thought to myself, I’m going to find a really fancy recipe for these. Well, weeks later, I still couldn’t find a recipe that tickled my fancy. I consulted a fellow foodie at work about it and she said to me… “just keep it simple. Season it just a little and then let the chicken be delicious.” So, that’s exactly what I did. The skin on the outside turned out crispy and flavorful while the meat itself was juicy and tender. I’ve never cooked chicken so juicy ever in my life. I was pleasantly surprised. Here is how I did it…

Simple Roasted Chicken Breasts


1. Rinse chicken breasts, pat dry with a paper towel and lay in a pyrex or baking pan as seen above dish. I had 4 large chicken breasts and those fit in a 13×9 pyrex dish.
2. Slice a couple cloves of garlic and slip those suckers under the skin. I had about 3/4 a clove for every chicken breast.
3. Let the garlic chill in under the skin for about 24 hours.
4. Rub some butter on the skin so it gets nice and crispy when you cook it.
5. Sprinkle the chicken breasts with salt, onion powder, black pepper, paprika and then a little more sea salt.
6. Bake at 375 degrees for 1 hour or so.
7. I had to turn the chicken breast over at about 45 minutes so the skin could get wet in it’s own delicious juices. This helps the skin to get crispy. Don’t leave them turned over. Just a quick flip
8. Enjoy!

You might also like