April 24, 2013
Working on my salsa verde post earlier this week, I realized that I’d never given these chicken breasts a post of their own. The recipe was always thrown in with something a little sexier or spicier.
But it’s time to pull these babies out of the corner because this is a great, quick basic technique that will make cooking dinner a breeze, a hundred times over. If you have roasted chicken breasts you have the start of chicken chili, Mediterranean chicken salad, taco night, chicken soup and yes, a great match for the salsa verde.
The 40 minutes of roasting time gives you a chance to prep the rest of the meal, drink a glass of wine and set the table. Once the chicken is done, throw it all together and you are ready.
I always bake the breasts with the skin on, it keeps the meat moist and the crispy skin is delicious. Whether you leave the skin on after cooking or take it off, the result is super succulent chicken.
Mediterranean Chicken Salad
Preheat oven to 375
2-4 chicken breasts split with skin and bones
2-3 tablespoons olive oil
Salt & pepper
Place the chicken breasts on a cookie sheet and splash olive oil on each of the pieces — cover evenly. Then sprinkle a liberal amount of salt and freshly ground black pepper, to taste.
Roast for 40 minutes. Done.
Note: I usually roast 4 breasts at a time so I have leftovers to use later in the week.
