Friday, December 2, 2011

Roasted Bone-in Chicken Breasts

I originally thought of is as a post under the "good idea" category, but it can also make a delicious dinner idea so that's a double-duty post for you!

I've posted before about prepping chicken & freezing it until you're ready to use it. It saves time all around, for sure.

But recently, I've found it's more cost-effective and MUCH easier to buy the bone-in-breasts and roast them. After they cool, I cube & shred & freeze some delicious chicken. The chicken tastes so much better when it's roasted first!

So before the holiday season gets TOO busy for you, find a sale (bone-in breasts were on sale for $1.00/pound here recently), roast & prep some chicken for your freezer.

You'll be ready for those busy-busy holiday nights and you'll have chicken all ready to bring a yummy dinner to a holiday party too!

Double-bonus: These are great straight out of the oven, paired with a salad & some cornbread, for example - they're a perfect, quick dinner. AND/OR - allow chicken breasts to cool, place in Tupperware & save for a quick lunch the next day.


Roasted Bone-in Chicken Breasts

Bone-in chicken breasts
Olive oil
Salt & pepper

  • Preheat oven to 375*F.

  • Line baking pan(s) - not a cookie sheet! - with heavy duty foil, if desired. (It makes clean-up a breeze!)

  • Trim excess fat and skin from chicken breasts. (I bake mine skinless, but it's up to you.)

  • Place chicken breasts about 2" apart in the baking pan. Rub chicken breasts with olive oil. Sprinkle with salt & pepper.

  • Bake 35-40 minutes, or until cooked through.

  • Serve, if making dinner.

  • OR - Set aside until cool enough to handle, if you'll be shredding or cubing.

  • After chicken breasts have cooled a bit, remove meat from the bones (you can use the bones to make a delicious homemade chicken broth!). Shred/cube chicken.

  • Place in freezer bag(s) in desired quantities.

  • Freeze for up to 3 months.
NOTE: 6 bone-in chicken breasts will give you 4-6 cups of cubed chicken.


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