Thursday, May 27, 2010

Chicken for Recipes

What do I mean by the post title "Chicken for Recipes"?   I roast chicken pieces, usually skin-on, bone-in breast, all the time for EVERYTHING.  This couldn't be easier and the reward is a key ingredient for:  quesadillas, chicken & brown rice pilaf, chicken salad, chicken soup, chicken sandwiches, etc...   I would rather make school lunches for my kids with chicken I have roasted myself rather than processed slices.  (I do sometimes buy the packaged organic chicken slices but I try not to!) 

Challenge #2:  Roasted Chicken Pieces!
Remember my Chicken Broth Challenge?  Yeah, well, I didn't get a lot of takers on that one.  What a shame.  My Challenge #2 is to make this Chicken and tell me how you used it!!  For those of you that keep telling me you read my blog everyday but have yet to cook or bake anything --this one especially goes out to you!  I would also like my working parents to try this one -- just throw a bunch of chicken pieces on a sheet pan after the kids go to bed.  It will be done in less than an hour and then you just need to put it in the refrigerator.  Could that be any easier?  You will be so happy when you come home from work and this wonderful, moist chicken is waiting for you in the refrigerator.  Promise.

Chicken for Recipes

Chicken pieces with bone in and skin on (as much as you want!)
olive oil
kosher salt

Heat oven to 350 degrees.  Place chicken pieces on a sheet pan or other roasting pan.  Pour a few tablespoons olive oil over chicken pieces and use your fingers to spread oil over chicken to coat all sides of chicken pieces.  Sprinkle with a generous amount of kosher salt (several teaspoons).  Roast for 35-45 minutes until chicken is cooked through (170 degrees internal temperature for breast meat, 180 for thigh and legs).


  1. I agree, it's not that hard to roast your own chicken pieces and so delicious! I would add this to the challenge for myself, though--I've really been trying to use all of the chicken, not just the breasts. It's hard to change my lifelong habit of boneless skinless breasts, but I'm trying! Oh, and when I buy a whole chicken at the farmer's market and cut it up, there are pieces left over for stock...another new habit I'm cultivating.

  2. Anonymous5/30/2010

    couldn't agree more - I do this all the time

  3. We're making chicken this way tonight to serve a large group of white-meat chicken lovers. I'm roasting 6 bone-in chicken breasts this way and will save leftovers for chicken sandwiches tomorrow. Nana Stump is visiting for Ryan's 5th grade graduation and roast chicken is his favorite! (I usually roast a whole bird, spatchcock style in a cast iron skillet when it is just the four of us. - Mad Hungry recipe)