Simple Roasted Chicken Breasts
“split” chicken breasts (bone-in, skin on)
Use whatever amount you like. I find that a 3lb or so package fits nicely on my 12″x18″ baking sheet.
spice blend, including salt
oil (olive oil, avocado oil, etc.)
optional, for drizzling
Preheat oven to 375 degrees.
Arrange the breasts on the baking sheet evenly. Do not overcrowd.
Sprinkle and rub with whatever seasoning you are using. Try to rub some of the spices and salt under the skin, and also rub it on the outside, all over. Optional: drizzle with oil.
Bake at 375 degrees for 40 minutes or so, until it internal temperature hits 165F in the thickest part of the breast (approximately when the juices run clear).
Remove from oven, and let chicken “rest” for 15-20 minutes before slicing. This will help the chicken retain its juices (instead of running out into the pan).