In difficult times, we just need simple and comfortable food at home. In our house, that translates to this easy Roast Chicken Breasts recipe. Let me break it down:
- One Pan
- Melted, caramelize onions,
- Roast potatoes and carrots
- The most crispy chicken skin on juicy white meat.
- One pan! (i.e: I don’t wanna do dishes today!)
Therefore this no-fuss Roasting action. A simple set it and forget it in the oven while Boy Meets World is on and precisely two episodes later, food is ready!
How to Roast Chicken Breasts
Season Roast Roast for 20 min more
Time needed:Â 40 minutes.
How to Roast chicken and root vegetables.
- Peel onions in half, don’t take the skins off.
The onion skin acts like a little cup for the onion layers. They will cook in their ‘shells’ and the exterior will caramelize.
- Wash and quarter potatoes and add them to the skillet.
As the fat from the chicken skin drips down, keeping the meat moist, it also cooks down the potatoes, giving them an incredible flavor.
- Add chopped carrots.
The natural sugars will caramelize the carrot in the heat. Carrots have more texture than potatoes and will create a good variety of textures.
- Add oranges or lemons, halved.
Ever seen grilled lemons on fish? The oils and acidity in the citrus will perfume the chicken and the sauce that builds at the bottom of the pan. A lot is going on in this dish at once!
- Set the chicken breasts on top of the vegetables
The chicken skin crisps up in the heat, and drips down juices on the meat- keeping it moist. More collects at the bottom of the pan cooking down the vegetables in the chicken juices.
- Roast at 400 for 20 minutes.
- Remove the chicken breasts to rest. Roast the veggies for another 20.
Add herbs at this time if you want, parsley, marjoram, thyme, and rosemary work great here.
Cooked Chicken Temperature
Chicken naturally has Salmonella, to kill it, you must cook the chicken to 165 degrees internal temperature at it’s thickest part. A digital food thermometer will be instrumental in getting the right temperature.
You can also tell cooked chicken breasts are salmonella free when you cut into the center and the juices run clear, not pink. But if you want to make doubly sure, use the thermometer.
How to Season Roast Chicken Breasts
There are three main ways to introduce flavor into the meat.
- Brine: making a water solution with salt, sugar, and spices and immersing the meat in it for at least 24 hours.
- Brine components: Herbs, Water, Honey, Salt, and spices
- Season: Adding salt, pepper, and spices to the exterior of the chicken to introduce flavor.
- Chicken is a blank canvas, almost anything goes. Try these combinations:
- 2 tbsp Olive Oil / 1 tbsp Fresh Rosemary / Sea Salt & Pepper
- 1 Tbsp Cumin / 1 Tbsp Berbere / 2 Tbsp Honey/ Sea Salt & Pepper
- 1 Tbsp Smoked Paprika / 2 tbsp Olive Oil / 3 grated Garlic cloves.
- Chicken is a blank canvas, almost anything goes. Try these combinations:
- Marinade: Using citrus or tomato acids to tenderize the meat and introduce flavor.
- 1 tbsp Brown Sugar/ 2 Limes juiced / 2 garlic cloves grated / 1 tbsp chopped fresh oregano /
- mix the marinade together and toss with the chicken breasts in a bag from 1 – 4 hours.
How to use Roast Chicken Breasts
Got leftovers?
One word: Tacos!
You can make the best chicken tacos with leftover chicken breasts because they work well with whatever you eat them with. Toss some Sour Orange Crema, pickled onions, and toasted tortilla chips and you have something good on your hands.
How to store Roast Chicken Breasts
Store them in a freezer zip lock bag and freeze for up to 3 months. To use them, simply leave them in the fridge to thaw over 24 hours.
Side Dish Ideas
For a more in-depth look at roasting potatoes in the oven, look at these oven roasted potatoes!
Got endives? Make a light salad with these Endive boats with Goat Cheese and Onion Jam
Print
Easy Roast Chicken Breasts
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 portions 1x
Print Recipe
Pin RecipeDescription
This easy Roast Chicken Breasts recipe is perfect for simple meals. One-Skillet, 40 minutes, and amazingly crispy skin.Â
Ingredients
- 2–3 Chicken Breasts Skin on
- 2 Oranges or mandarins (optional) halved
- 6 small potatoes quartered
- 4 carrots peeled Â
- Herbs optional: Parsley, Rosemary, Thyme
- Olive oil
- Kosher Salt
- Fresh Ground Pepper
Instructions
- Combine all the vegetables in the skillet with olive oil, salt, and pepper
- Place the chicken breasts on top of the vegetables and roast at 400 degrees for 20-25 minutes.Â
- Once the chicken is cooked, remove and let it rest on a separate plate.Â
- Roast the vegetables for another 20 minutes to finish cooking.Â
Notes
If the chicken breasts are thick enough (1.5-2 inches at their thickest part) they won’t get cold. This will let the meat relax and the juices redistribute inside.Â
- Category: Dinner
- Method: Roasting
- Cuisine: French, American
Nutrition
- Serving Size: 8 oz
- Calories: 560
- Sugar: 12g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 300g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 9g
Keywords: Roast Chicken Breasts
A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.
Did you make a recipe? Tag @CasaLagoTastingRoom on Instagram! I wanna see it!
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