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    You are in: Home / Recipes / Roast Chicken Breast (Bone In, Skin On) Recipe
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    Roast Chicken Breast (Bone In, Skin On)

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 26, 2011

      Great Idea but I took a different route and added 2 tbs of olive oil, pan fried both sides until my rub was carmelized then put the chicken breast in the oven for 20 minutes. My rub consisted of granulated garlic, lawry's seasoned salt, pepper, onion powder, and italian herb seasoning. It was moist and delicious and cooked pretty quickly. Thanks for the idea of using cooking first on a pan.

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    • on February 12, 2014

      Never have been a fan of white meat, I have always preferred legs/thighs. I guess I have just never had the white meat cooked properly, and boy does this recipe cook it PROPERLY!!!!! Best best best chicken I have ever had. Even left over, it was delicious, maybe even BETTER! Cannot wait to make it again.

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    • on March 02, 2014

      I made this tonight and it was moist and wonderful. I use salt, pepper and basil. I recommend waiting the 10 minutes after taking out of the oven for robustness. Served it with roasted carrots.

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    • on October 09, 2013

      This was outstanding and EASY! I followed the recipe to the "t" and ended up with the juiciest chicken dinner. I added some fresh rosemary and chive from my garden to the butter mixture and was out of fresh ground pepper so all that I used for the rub was thyme and sea salt. I removed the chicken from the oven at exactly 15 minutes and let it sit for about 7-10 minutes before serving. I think the suggestion to let it sit for 5-10 minutes is key for getting a moist and juicy chicken breast. I served this with roasted rosemary potatoes and fresh raw red bell pepper. YUM! Thanks for a wonderful dinner.

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    • on September 08, 2013

      Chicken turned out flavorful and seasoned perfectly. Apparently I had larger chicken breasts than the recipe called for (though there isn't a specific oz listed) because I had mine in the oven for 22 min and still had to 'nuke' them to get rid of the final bit of pink juices. Other than that, very good, would make again. Quick and easy!

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    • on January 23, 2013

      Best chicken I've ever tasted. Used I Can't Believe It's Not Butter and made the wine jous with some white wine. Threw it in a pan with some fingerling potatoes and carrots. Perfect, easy and DELICIOUS dish!!

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    • on December 20, 2010

      I used half the amount of oil indicated, but the chicken was still moist and delicious!

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    Nutritional Facts for Roast Chicken Breast (Bone In, Skin On)

    Serving Size: 1 (305 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 600.2
     
    Calories from Fat 336
    56%
    Total Fat 37.4 g
    57%
    Saturated Fat 11.0 g
    55%
    Cholesterol 195.6 mg
    65%
    Sodium 217.4 mg
    9%
    Total Carbohydrate 1.9 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.0 g
    0%
    Protein 60.8 g
    121%

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