In the “Old School Food Revival” theme, you will find some of Food Revival’s greatest hits. This recipe continues to be one of my favorite recipes of all time.
Preheat oven to 375 degrees
You will need: Bone-in chicken breasts with the skin on
Remove chicken breasts from package, wash, and pat dry. Use a very small amount (1 teaspoon) of olive oil for each chicken breast. Rub on both sides of chicken. Be careful NOT to drip oil on pan or use too much oil on chicken as you don’t want the smoke and smell from burning oil.
Generously add salt (kosher) and pepper (freshly ground) to BOTH sides of chicken breast. When I say generously, I really mean that. It gives the chicken lots of flavor and you have the option to discard the skin once the chicken is ready to eat if you are worried about the salt factor.
Place on baking pan and cook for 45 minutes. (Remember each oven is different, so just check it until you get the hang of how your oven works for this recipe). Skin will be golden brown.
Remove pan from oven and let chicken rest under aluminum foil for at least 10 minutes. DO NOT TOUCH IT UNTIL IT RESTS.
And… enjoy! I promise you will never look at chicken the same way. And the best part is once you get the hang of it, you can seriously do this with your eyes closed. Okay, maybe not but you get my point. Sit back and have a glass of wine (or two) while you wait for the chicken to bake. Be prepared to have your life and dinners transformed.
Menu suggestions: by itself with some sides, chicken salad, on a salad, in a soup, or in chicken pot pie.