Bone in or boneless?
For bone-in, I normally rinse and pat dry, then separate the skin and meat with my hands and pack some sprigs of rosemary, some sage, and smashed garlic cloves in. Then I spray the outside of the skin with "I can't believe its not butter" spray, sprinkle with salt and pepper and any other seasonings that sound good (ground sage, paprika, etc), and roast at 375 degrees until cooked through (I think this takes about an hour). Mmmm. I can't Believe its Not Butter makes it so moist! Roast in a roasting pan on a rack so the fat can run off.
If the piece is boneless/skinless, it'll have a tendency to dry out in the oven. If this is the case, I usually baste with some fat free chicken stock, and baste often. Sometimes I'll make a basting liquid with a little more flavor (adding some chipotle tabasco is yummy, or simmering the broth before you start cooking the breast with some seasonings (garlic, rosemary, etc) to infuse some flavor into it.
Goal Met - 10/28/07
- My Progress Picture Collage - My Goal Story
- Where Have I Been?
No matter how slow you go, you're still lapping everyone on the couch!
Maintained Oct 2007-Sept 2011, then got pregnant. Our baby boy was born in May, 2012...now to lose the baby weight!!