Chicken roasting in the oven is inarguably one of the best aromas to hit your nose. Even two chicken breasts for Hubs and me filled the air with that mouth-watering smell. I used bone-in, skin-on breasts as the submitter recommends. There is just no comparison between them and boneless, skinless chicken breasts. You get SO much more flavor with bone-in breasts! As one reviewer suggested, don’t worry if you don’t have the exact herbs called for – substituting, mixing or matching will all result in a darned fine piece of chicken; tender, moist and flavorful. A “Sunday Dinner” type of chicken for sure! I knew that covering the chicken would not produce the deep golden brown skin I wanted so I sprinkled it with paprika before it went into the oven and uncovered it during the last fifteen minutes of roasting. They were, indeed, the color I was after with a nicely crisped skin. Chicken breasts vary greatly in size, so use the cooking time suggested as only a guide. A meat thermometer should register 160-165 degrees and the juices should run clear, not pink. This is some of the best chicken I’ve had in some time and this recipe reaffirms that bone-in, skin-on breasts are superior to boneless. I served these with Lemon Parsley Potatoes and Green Beans with Cherry Tomatoes.
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Chicken roasting in the oven is inarguably one of the best aromas to hit your nose. Even two...