2 hours ago
Monday, October 19, 2015
My mother never bought dark meat and her baked chicken is legendary.
My siblings and I still talk about it to this day.
Her chicken is the reason ketchup was invented.
I put ketchup on everything as a kid. Eggs, chicken, fish, you name it.
Anything to help get my mom's overcooked food down.
It's ok, my mother will not be insulted when she reads this (which she will never do)....we talk about it openly at the dinner table still, and the platter of her baked chicken sits there, untouched.
2 hours at 375F is just wrong.
The chicken is already dead, no need to kill it any further.
I stayed away from white meat chicken for years after I left my childhood home, happy to find out there was life after dead chicken, only buying thighs and the dark meat.
But I'm back, eating chicken breasts, on the bone, with skin again.
Here is a remedy for those poor dry chicken breasts and a DELICIOUS method in which to cook them.
Perfectly Baked Chicken Breasts on the Bone:
3 chicken breast halves, on the bone, with skin (much more flavor!)
2 cups of Swanson's Natural Goodness Chicken Broth (in a box)
kosher salt & pepper (you can use garlic powder or any other seasonings you like, I like Seasonello flavored salt from Bologna)
Preheat oven to 425F.
Lay the breast halves in a small shallow roasting pan. Pour the chicken stock around the breasts, not over them, you want the skin to crisp up.
Drizzle w/ a little olive oil and season with kosher salt & pepper.
Bake for 45 minutes. The skin will be nice and crispy.
and while you have that hot oven going, roast a pan of yukon gold potatoes, drizzled w/ olive oil and kosher salt (about 30 minutes).
Add them to a big pan of steamed broccolini (baby broccoli), sauteed in garlic. Mix all together to coat with some of the yummy garlic.
When the chicken is ready, place the breasts on top of the pan and serve over the potatoes and vegetables.
SO GOOD and SO EASY!