Roasted Bone-In Chicken Breasts for Two
Skin and bones lend chicken breasts exactly what the boneless, skinless variety lacks: flavor and moisture. But how do you cook them? Like steak.
Gather Your Ingredients
Key Equipment
Before You Begin
When trimming the chicken, be sure to remove excess fatty skin from the thick ends of the breasts. You may serve these chicken breasts on their own or prepare a sauce while the chicken roasts.
Instructions
1.
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line rimmed baking sheet with aluminum foil. Working with 1 breast at a time, use your fingers to carefully separate chicken skin from meat. Peel skin back, leaving it attached at top and bottom of breast and at ribs. Sprinkle salt evenly over all chicken, then lay skin back in place. Using metal skewer or tip of paring knife, poke 6 to 8 holes in fat deposits in skin. Arrange breasts skin side up on prepared sheet. Roast until chicken registers 160 degrees, 35 to 45 minutes.
2.
Heat 10-inch skillet over low heat for 5 minutes. Add oil and swirl to coat surface. Add chicken, skin side down, and increase heat to medium-high. Cook chicken without moving it until skin is well browned and crispy, 3 to 5 minutes. Using tongs, flip chicken and prop against side of skillet so thick side of breast is facing down; continue to cook until browned, 1 to 2 minutes longer. Transfer to platter and let rest for 5 minutes before serving.
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