Recipe: Perfect Roasted Split Chicken Breast & Roasted Veggies

Roasted Split Chicken Breast & Roasted Veggies. Baked split chicken breasts cook up with delicious, crispy skin. They turn a simple dinner into a sensational meal. This Roasted Chicken Breast recipe is going to make you look like a star in the kitchen!

Roasted Split Chicken Breast & Roasted Veggies Bone-in Split Chicken Breasts – this very economical cut of chicken stays juicy through the cooking process and gets a ton of flavor from roasting on the bone.; Olive oil – Use extra virgin olive oil for this application since you will taste it. Use just enough to coat chicken. Crushed dried rosemary – Rosemary and chicken go well together, If you have fresh herbs you may substitute them. You can have Roasted Split Chicken Breast & Roasted Veggies using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted Split Chicken Breast & Roasted Veggies

  1. It’s 3 tablespoons of teriyaki sauce.
  2. Prepare 1 of large Chicken breast.
  3. It’s 1 of large sweet onion chopped.
  4. Prepare 3 of carrots cleaned and chopped.
  5. Prepare 3 of potatoes cleaned peeled and chopped.
  6. Prepare 3 cloves of Garlic.
  7. You need Dash of sea salt.
  8. Prepare of Pepper.

Bone-in chicken breasts (aka split chicken breasts) are way cheaper than boneless skinless chicken breasts. When you roast the chicken on the bone with the skin on, you are left with a more flavorful and juicier chicken breast. No one likes a dry chicken breast. Oven Baked Split Chicken Breasts (Bone-In) Recipe.

Roasted Split Chicken Breast & Roasted Veggies instructions

  1. Preheat oven to 400 degrees.
  2. Oil a baking dish.
  3. Place chicken and vegetables in the dish.
  4. Cover with foil, cook for 40 minutes on 400 degrees covered, uncover the last 20 to 30 minutes..
  5. Or until Chicken is done.

Well seasoned and perfectly cooked Oven Baked Split Chicken Breasts are a staple dinner that is both affordable and healthy! Baking the chicken with the bone in and skin on helps to keep all of the wonderful juices and flavors of your baked chicken breast inside the meat. This "split" roast chicken recipe, formally called a spatchcock chicken, roasts faster than a traditionally roasted chicken. That's because you remove the back bone, then break the breast bone to allow the whole bird to lie flat on the roasting pan. Detailed directions for how to do that are below.

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