Big-Batch Roast Chicken
Big-Batch Roast Chicken
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast all the chicken in the same pan. That way, you'll have many choices throughout the week. To plan for leftovers: You can cook anywhere from one to eight breasts according to these directions, depending on how many you need for dinner, and how many you want to save for later in the week. Store extra chicken with the skin on until you're ready to eat it.
Servings
8
Ingredients
- seasoning*
- 8 bone-in, skin-on chicken breast halves (about 8 ounces each)
Directions
- In a large bowl, mix up the seasoning. Add the chicken to the bowl and rub the seasoning all over any exposed portions of flesh and under the skin (don't waste any seasoning on top of the skin, because it will be discarded; the skin just stays on during roasting to help keep the chicken moist). Set aside.
- Preheat the oven to 400 degrees.
- Arrange the chicken, skin side up, on a large-rimmed baking sheet and roast until the juices run clear and the chicken is cooked through but still moist, 30-35 minutes. Remove from the oven and let rest for 10 minutes before serving. Remove the skin before eating.