Easy Oven Fried Chicken Breast Halves with Perfectly Crispy Skin

Easy Oven Fried Chicken Breasts

If you asked me whether or not I meal plan, my answer would be, “No.”

But I suppose that isn’t entirely true.

I base our weekly meals upon what happens to be on sale each week at the grocery store. Doing it this way keeps me on my toes, and really gives us a way to purposefully try new things, as well as stay within a pretty tight grocery budget.

Easy Oven-Fried Chicken Breast Halves

When I went to the grocery store last weekend one of the week’s deals happened to be split chicken breast halves, bone-in, skin on – two for only $2.50! I bought two packages and went quickly on my way. (In hindsight I should have purchased more.)

My thought was, “Why not cook oven fried chicken breast halves just like one of our favorites, Easy Oven-Fried Chicken Thighs, and save the leftovers for a casserole or a pasta dish later in the week?” Yes, I sometimes talk to myself.

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And so I did. Success!

Easy Oven-Fried Chicken Breast Halves with Perfectly Crispy Skin
 
Prep time
Cook time
Total time
 
Love crispy skin? These easy oven-fried chicken breast halves fit the bill!
Author:
Serves: 4
Ingredients
  • 4 split chicken breast halves, bone-in & skin on
  • 4 tablespoons olive oil
  • 4 tablespoons salted butter
  • 1 tablespoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
Instructions
  1. Preheat the oven to 420°F and lightly coat the bottom of a large baking sheet with olive oil.
  2. Rinse and pat the chicken breasts dry, then place them on the baking sheet. Make sure you leave some space in between them so they don’t touch each other, or the sides of the pan.
  3. Slide 1 tablespoon of butter under the skin of each chicken breast, then coat the tops with the remaining olive oil. Sprinkle the salt, pepper, poultry seasoning, oregano and basil evenly over each chicken breast.
  4. Place the chicken in the oven and let it bake for about 60 minutes, or until the skin is golden and crispy, and the juices run clear. Internal temperature at the thickest part of the chicken should read about 170°F.
  5. Remove the chicken breasts from the oven and let them rest for 10 minutes. The temperature will rise another 5-10° while they sit.

Roast Lemon Pepper Chicken Recipe

Living in Maryland affords me the luxury of four distinct seasons every year, and as one grows to a close, I long for the next. If you grew up in the Mid-Atlantic, you understand.

Brisk, icy winters spawn delicious thoughts of dewy spring mornings with bright, warm sunshine. Days where the weather is just perfect enough to leave the house’s windows open all day – and even better – all night.

Yes. The winter-to-spring transition is one of my favorite transitions.

But nothing, nothing trumps the beautiful turn of events when summer matures into fall. The mountains that flank my neighborhood flicker with hints of beautiful yellows and reds that top their tree-studded slopes. Air turns crisp as the stagnant, humid summer air is seemingly whisked away overnight.

Fall also begins a foodie’s holiday-pollooza. Cooler air allows for figurative permission when it comes to certain dishes like pies, roasts, stews and other stick-to-your-ribs meals that were put on the back burner during summer’s unrelenting 100°F days.

I love it. Only a few more weeks….

 

Lemon Pepper Roast Chicken

easy dinner recipes, roast chicken recipes, dinner


{Print this recipe}


Prep: 10 min | Cook: 60 min | Rest: 20 min | Serves: 4

Ingredients
1 4-pound whole chicken, rinsed and patted dry (discard the giblets, or save them for gravy)
1 stick salted butter, room temperature
1 tablespoon sea salt
1 teaspoon coarse black pepper
2 tablespoons extra virgin olive oil
2 lemons, quartered
2 tablespoons of lemon zest

Directions

Preheat the oven to 425°F.

Place the chicken on the rack of roasting pan that has been filled with 1/2″ of water. The water will serve two purposes, to keep the drippings from burning as the chicken roasts, and also to make a great gravy base. Tuck the wings under the body of the chicken. Stuff the cavity with the lemon quarters.

Mix the butter, salt, pepper and lemon zest together in a small bowl.  Gently slide your hand under the skin atop each breast to create two pockets. Spread 1/3 of the butter mixture under the skin on one side, then smooth it out by rubbing the top of the skin. Repeat with the second side.

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Spread the remaining butter mixture on top of the chicken, taking care to coat the drumsticks and sides of the chicken. Drizzle with olive oil.

Roast the chicken for about 60 minutes, or until the skin is crispy and the juices run clear. Temperature with an instant-read thermometer should read about 165°F when taken deeply in the thigh.

easy dinner recipes, roast chicken recipes, dinner

Let the roast lemon pepper chicken rest for about 20 minutes before carving; temperature will rise another 10-15°F, and juices will settle into the meat.

Dinner Recipes | Lemon Pepper Roast Chicken

Living in Maryland affords me the luxury of four distinct seasons every year, and as one grows to a close, I long for the next. If you grew up in the Mid-Atlantic, you understand.

Brisk, icy winters spawn delicious thoughts of dewy spring mornings with bright, warm sunshine. Days where the weather is just perfect enough to leave the house’s windows open all day – and even better – all night.

Yes. The winter-to-spring transition is one of my favorite transitions.

But nothing, nothing trumps the beautiful turn of events when summer matures into fall. The mountains that flank my neighborhood flicker with hints of beautiful yellows and reds that top their tree-studded slopes. Air turns crisp as the stagnant, humid summer air is seemingly whisked away overnight.

Fall also begins a foodie’s holiday-pollooza. Cooler air allows for figurative permission when it comes to certain dishes like pies, roasts, stews and other stick-to-your-ribs meals that were put on the back burner during summer’s unrelenting 100°F days.

I love it. Only a few more weeks….

 

Lemon Pepper Roast Chicken

easy dinner recipes, roast chicken recipes, dinner


{Print this recipe}


Prep: 10 min | Cook: 60 min | Rest: 20 min | Serves: 4

Ingredients
1 4-pound whole chicken, rinsed and patted dry (discard the giblets, or save them for gravy)
1 stick salted butter, room temperature
1 tablespoon sea salt
1 teaspoon coarse black pepper
2 tablespoons extra virgin olive oil
2 lemons, quartered
2 tablespoons of lemon zest

Directions

Preheat the oven to 425°F.

Place the chicken on the rack of roasting pan that has been filled with 1/2″ of water. The water will serve two purposes, to keep the drippings from burning as the chicken roasts, and also to make a great gravy base. Tuck the wings under the body of the chicken. Stuff the cavity with the lemon quarters.

Mix the butter, salt, pepper and lemon zest together in a small bowl.  Gently slide your hand under the skin atop each breast to create two pockets. Spread 1/3 of the butter mixture under the skin on one side, then smooth it out by rubbing the top of the skin. Repeat with the second side.

easy dinner recipes, roast chicken recipes, chicken

Spread the remaining butter mixture on top of the chicken, taking care to coat the drumsticks and sides of the chicken. Drizzle with olive oil.

Roast the chicken for about 60 minutes, or until the skin is crispy and the juices run clear. Temperature with an instant-read thermometer should read about 165°F when taken deeply in the thigh.

easy dinner recipes, roast chicken recipes, dinner

Let the roast chicken rest for about 20 minutes before carving; temperature will rise another 10-15°F, and juices will settle into the meat.

Pasta Recipes | Chicken Mushroom Fettuccine Alfredo

I’m a bit of a pasta fiend. I think I could eat it every night if given the option.

The rest of my family, however, probably won’t ever agree to a daily pasta recipe regimen, and I guess that’s okay for all of us (my waistline included).

But given the fact that my husband has gone fishing for the afternoon and will be enjoying dinner with a friend of his – think freshly caught and butchered venison paired with an equally freshly caught turkey – I don’t have to worry about whether or not he’s in the mood. He’ll be eating like a king, a wild hunter-like  king. And he’ll be very happy.

Also I’m running a 5K tomorrow and I hear that pasta’s good to eat the night before.

I don’t actually know if this is true or not, but it provides an excellent excuse to whip out the fettuccine noodles, don’t you think? So the kids and I are having PASTA, and I’m happy.

Chicken Mushroom Fettuccine Alfredo

Chicken Mushroom Fettuccine Alfredo

Prep: 5 minutes; Cook: 12 minutes; Serves: 4

Ingredients
1 small box fettuccine
2 tablespoons table salt
6 tablespoons salted butter
1/2 medium onion, grated
1 cup sliced mushrooms
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1/4 cup all-purpose flour
1-3/4 cup whole milk
1/2 cup grated Parmesan cheese
1/2 cup reserved pasta water
4 seared chicken breasts, sliced – click here for a recipe

Chicken Mushroom Fettuccine Alfredo

Directions
Set a large pot of water with the table salt to boil over high heat. Add the fettuccine once the water is at a rolling boil, then reduce heat to medium-high and continue boiling for 11 minutes. Drain the pasta, but don’t forget to reserve 1/2 cup of the pasta water beforehand! Put the pasta back into the pot.

While the pasta’s cooking, melt the butter in a medium saucepan over medium heat. Once the butter has melted add the onion and the mushrooms and cook until the mushrooms soften (about 5 minutes) stirring occasionally. Add the flour, sea salt and pepper stirring to combine. Then let the pasty mixture cook for a 2 to 3 minutes to help get rid of the flour taste.

Pour the milk into the paste mixture all at once, add the parsley, and then whisk until the mixture is smooth. Increase the heat to medium-high, and bring the mixture to a light boil – whisking often – until it’s thick and bubbly. Remove from heat and whisk in the Parmesan cheese.

Add the Alfredo sauce and the pasta water to the fettuccine and use tongs to combine it all. Serve with sliced chicken and buttered crusty Italian bread.

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