On Sunday nights, as we clean the apartment and pay bills and get ready for Monday (and, these days, count down the minutes til Mad Men), I’ve taken on a quick cooking project that helps keep us eating healthfully and well at home all week.
I quickly roast up two chicken breasts, cool them, and store them in the fridge. Then I can make chicken sandwiches or chop chop salads, have an easy topping for greens, or make clean-out-the-fridge quesadillas that are actually good. Knowing that there’s a potential dinner in the fridge is a huge deterrent from ordering take-out. Now I realize that Sunday cooking for the week isn’t a totally original plan, but this chicken situation causes so little mess I figured I’d tell you about it in case you wanted some motivation.
The bonus is that I get to snack on the crispy chicken skin, since it won’t stay crispy for long. (Read Amateur Gourmet’s post on why you shouldn’t toss crispy chicken skin.) By the way, I use bone-in, skin-on chicken because it stays much more flavorful than boneless skinless.
Here’s all that you do: Turn the oven to 425°F. Take two bone-in, skin-on chicken breasts and place them on a foil- or parchment-lined baking sheet. Rub them with some softened butter or drizzle with olive oil, then season quite generously with salt and pepper. Bake for 3o to 35 minutes, until the skin is golden and the chicken is cooked through.