This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. It’s very easy to make and hard to mess up. I use this recipe to make bone-in, skin-on chicken breasts and whole chickens.
The most important part of this recipe is not to overdo the meat. You want to remove the chicken from the oven at an internal temperature of 160 degrees Fahrenheit and allow it to stand for 5 minutes.
If you let it cook beyond that temperature, it will dry and become gummy. Remember, when you pull the chicken breast out of the oven, you will continue cooking and the temperature will continue to rise by another 5 degrees. So, be careful and use a minute accurate reading thermometer, or, better yet, a barbecue thermometer, such as a single thermoPro TP07 probe and a very popular thermometer TP08 or Dual probe.
INGREDIENTS:
- 2 large bone-in skin-on chicken breasts
- 1/2 Tbsp olive oil
- 1 tsp salt 1/2 tsp if the meat has been brined
- 1/2 tsp granulated garlic powder
- 1/2 tsp freshly ground black pepper
- 1 tsp dark chili powder
- 1/2 cup cooking oil
INSTRUCTIONS:
- If possible, prepare the chicken brine and brine the chicken breasts for 2 to 4 hours.
- Preheat oven to 400F.
- Dry chicken breasts with a paper towel and rub with olive oil all over. Evenly sprinkle salt and spices on each side and gently pat to make sure the seasoning properly adheres to the surface of the chicken.
- Line a baking sheet with aluminum foil. Fit a cooling rack inside the baking sheet and set aside.
- Heat 1/2 cup of cooking oil (you can use olive oil or any other oil you prefer) in a large skillet over medium-high heat. Place chicken breast skin side down on the skillet and cook for 2 minutes. Flip and continue cooking for another 2 minutes.
- Get the full recipe By Victor on iFOODblogger
