Perfectly Roasted Chicken

My perfect Roasted Chicken Breast


This is just a plain roasted chicken breast you can add herbs and spices to your liking later but this goes along with my chicken salad recipe and it makes for a great topping on a nice leafy
green salad as well. ^_^


2 Chicken Breasts and thighs WITH SKIN ON(you can remove it later, after the chicken is cooked, if you don't want to eat it but for the love of the Kitchen Gods KEEP IT ON!)


Salt and pepper the chicken both front and back.


Then flip it over and use seasoning salt or poultry seasoning onto the skin side to
make it crispy and so to flavors will really soak into the meat.


Refrigerate and rub them down with a quick splash of EXTRA VIRGIN olive oil just enough to coat it.


If you are ready to cook add EXTRA VIRGIN olive oil onto the breasts, and rub them down well and send them into a 350ºF oven for 25-30
minutes.


Keep an eye on it!!!!!!


To test for doneness stick a chopstick or something like that into the thickest part of the meat and if the juices run clear then its done. Let it rest for 5-8 minutes before serving. And yes
stick every piece of meat because your oven may be off/ unevenly heated or its thicker than the other pieces... remove as according.


The reason you should leave the skin ON while cooking is to keep the juices and flavor in the meat so it doesn't dry out in the hot oven. If you take that skin off before hand you WILL be sorry and left with a dry dry dry piece of hard meat.