Perfect Basic Chicken

24 Mar

This recipe is a base for chicken dishes. Once you do this, you will never boil chicken for your casseroles and soups again. Unless you need the stock!


This is so easy – and the flavor and moistness you gain from preparing the chicken this way is hands above anything else. I use this chicken to make casseroles, soups, enchiladas, salads, and appetizers.


The olive oil, salt, and pepper add a lovely flavor note to the chicken – it is absolutely delicious. I would just eat this chicken alone as a straight-up meal.


You MUST use a bone-in, skin-on chicken breast. The chicken gets a deeper flavor from the bone and skin while it cooks. And also the bone and skin contribute to the moisture level of the chicken.IMG_1423


Trust me – you will make chicken this way FOREVER. Screw getting a pre-made roaster (AKA salt stick with chicken meat attached) at the supermarket……this is cheap, easy, and delicious!!!! And you can make it ahead and freeze it once you chop up all the meat. I do not advocate buying chicken roasters from the supermarket – not when it can be this easy and flavorful!!!

Perfect Basic Chicken


  • 5 pounds bone-in, skin-on chicken breasts (or however much you are cooking at one time)
  • Olive Oil
  • Kosher salt
  • Freshly ground pepper
Preheat oven to 350 degrees.
Arrange chicken pieces on rimmed baking sheet with the skin side up. Drizzle with olive oil and sprinkle generously with salt and pepper on both the front and back of each piece. Rub each piece all over to ensure that the oil, salt and pepper are well distributed. (I usually do this step in a large bowl so that everything is contained and I can really rub it all together – prior to placing on baking sheet)
Bake for 35 to 45 minutes, until internal temperature at thickest part of chicken is 165 degrees.
Let rest and cool for 30 minutes to allow juices to settle. Remove and discard the skin and bones. Chop or shred chicken as desired.
To Freeze: measure chicken in 1-2 cup quantities into pint or quart size freezer bags. Squeeze as much air as possible from bags, seal, and flatten the contents to make a thin, even layer of chicken throughout the bag. (This facilitates even thawing and reheating of chicken.) Freeze flat until frozen solid. Then bags may be stacked or stored upright in freezer.

2 Responses to “Perfect Basic Chicken”

  1. Veruca Salt March 24, 2013 at 2:48 pm #

    I’ve only ever bought a store roasted chicken twice, because its called for in a recipe. I am totally doing this next time! Thanks!

    • lmullane March 24, 2013 at 4:55 pm #

      This is sooooooo much simpler and healthier for you than the sodium-filled storebought roasters! Thanks for giving it a try 🙂

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