Roasted bone-in, skin-on chicken breast


#1

I’ve been making this for a few years now from CH. It’s super and so easy. This time I had a little garlic butter left from the escargots so made a little pan sauce with some white wine.


#2

Made this tonight. I’m reminding myself to keep these in the freezer. So easy and so good.


#3

Tonight’s was the ultimate Franken-chicken-breast. It took forever to get done but was so, so good. It’s the only way I cook chicken breast.


#4

We laughed later that we forgot the glorious tomato that was what inspired the dinner to begin with.


#5

might try this. doesn’t seem like much to it.


#6

Not much to it at all…except it tastes so darn good. I’d never cooked bone-in, skin-on breasts that didn’t get dried out. These at 165 are perfect.