how to roast chicken breasts
 
 
Ingredients
  • 2 bone-in skin-on chicken breasts - I use 2 breasts for most of the recipes on my blog that call for shredded chicken, but you can roast up more if you're feeding a larger crowd, or just want more chicken handy.
  • olive oil
  • sea salt and freshly ground pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Place the chicken breasts skin side up on a rimmed baking sheet.
  3. Rub them with some olive oil and sprinkle with salt and pepper.
  4. Put the chicken breasts into the pre-heated 350-degree.
  5. Roast the chicken breasts for 35 to 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165-degrees.
  6. I always use my meat thermometer here and take the chicken out when it reaches an internal temperature of 165ยบ.
  7. The breasts I get locally are always huge, so they usually take between 45-60 minutes, but I would check them at 35 minutes to see where they're at.
  8. Seriously, that's all there is to it! I told you it was easy!
  9. When the chicken is cool enough to handle, discard the skin, remove the meat from the bones and shred the chicken meat.
  10. I always use my hands to shred the chicken, but you can use two forks to shred it, or try my friend Carolyn's tip below.
  11. Carolyn's tip: While the chicken breasts are still pretty warm, (you really want them warm to hot for this next step to work) remove the skin from chicken and then using a knife, slice the chicken breast off of the bone.*
  12. Get out your kitchen aid mixer, throw the chicken breasts into the bowl and put your paddle attachment on.
  13. Turn the mixer on to speed 4, and in approximately 20 seconds you will have shredded chicken. Super cool right?
  14. You can use the shredded chicken right away for a recipe, or store it in an airtight container for up to 4 days.
  15. Shredded chicken is incredibly versatile, so it doesn't hurt to keep some on hand for those times when you're in a pinch and you need a quick meal. Keep it handy in the fridge for sandwiches, salad toppers, soups, pastas, tacos and quesadillas throughout the week.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2015/02/roast-chicken-breasts/