Roasted Chicken Breasts 
I've been watching so much Barefoot Contessa on TV. I decided to copy her roasted chicken technique. It's so simple, I had to make it. I admit it! I get in cooking routines and forget to try something new.
Now, this 'technique' is not new to the cooking world, it's just new to me and maybe you, too. It's new for me, because I usually cook my chicken in a stock pot with veggies and herbs, so I can have chicken broth as well. However, Ina's right about roasted chicken verses the stock pot method, roasted chicken has a better flavor. I noticed it more in the quality of the leftover chicken that was eaten the next day. The roasted chicken retained it's roasted flavor.
HERE'S ALL YOU HAVE TO DO
- 4 chicken breasts with skin & bones
- olive oil
- kosher salt & pepper
Preheat oven 350ºF degrees. On a baking sheet covered with heavy duty foil, drizzle and coat breasts with olive oil. Season with salt and pepper on both sides. Bake uncovered for 35 to 40 minutes. (If you bought skinless breasts, simple cover with foil so the meat does not dry out.) Remove skin, then cut up or shred chicken as needed for your recipes.
This is a time saver for me. I roast the chicken in the morning, let it cool, then divide it up. I store extra roasted chicken in a good freezer container to use for future meals:
- Chicken and Dumplins
- Sloppy Chicken Enchiladas
- Roasted Chicken Salad
- Creamy Chicken Noodle Soup
- Simple Chicken Tortilla Soup
- REAL Chicken Chili
If you're interested in more of Barefoot Contessa recipes, Barefoot Contessa At Home has a great collection. I highly recommend adding this book to your library.
I prefer roasting chicken to boiling myself, though when I roast I add a little broth to the roasting pan. I think I do it out of habit and the fear of dried chicken.
I worry about drying out the chicken, too. Covering it loosely with foil eliminates that problem.
My Memaw ALWAYS baked chicken in roasting bags, then she would pour off the juices to use for some other dish. (It was an easy clean up tool, too.)
We want to roast 2 oven bags with about 10 chicken breasts in each bag for a banquet. How do we figure the cooking time on this?
I sent your question directly to Reynolds, because I didn’t want to give you the wrong info.
Here’s what Reynolds says:
Dear Jill:
Thank you for your inquiry regarding Reynolds® Oven Bags. You should use a turkey size oven bag so you can spread out the chicken breasts in an even layer. They should not be stacked on top of each other so they will get done.
Bake them at 350 degrees, the time is going the determined by the size of your chicken breasts. Start checking doneness at about 45 minutes, it may take up to 1 hour. The internal temperature should be 170 degrees.
Please let us know if we can be of future assistance.
Betty, Reynolds Consumer Response
Ref # 875966
Hey Jill
Mighty long time no talk. How are you and the family? I miss stopping by here. Multiple physical issues have kept me away from cooking and blogging, but I’m coming back for sure. Also, I agree about Ina’s chicken roasting method. After watching her roast the chicken to make her “new and improved” chicken salad sandwich, I became a convert. It makes a huge difference.
Keep up the great work. I miss chatting with you……..Mark
Oh Mark! I miss talking with you,too. I’m sorry you’ve not felt well, but I know you won’t let that stop you.
What are baking up for Thanksgiving? I know you have something wonderful planned, and I want to know about it!