I use bone-in chicken breasts instead of a whole chicken. It's a lot easier, especially when it comes to serving, and well, truth be told I have never cooked a whole chicken! (secrets out!) The thought of it has overwhelmed me in the past, and Eric and I aren't going to eat a whole chicken. However it is something on my list to tackle sooner than later.
I chose my Sweet Roasted Cauliflower & Brussell Sprouts as a side instead of potatoes to be healthier, mainly to make up for all the oily chicken juice I would be consuming.
Sunday Dinner Oven Roasted Chicken Breasts
Recipe by Sabrina W. for eat.drink.and be merry., Original recipe by the Simoes Family
Yields 4 servings
4 chicken breasts on the bone
2 tablespoons paprika
2 tablespoons adobo seasonings
2 teaspoons pepper
2 teaspoons dried basil
1/3 cup olive oil
1/4 cup white balsamic vinegar or white wine vinegar
1/4 cup white wine, any kind, I've even used white zin before
2 tablespoons butter, cubed
2 bay leaves
Preheat oven to 400 degrees.
Spray a baking dish with cooking spray. Arrange chicken in baking dish. Drizzle breasts with olive oil and vinegar. Combine dry seasonings and sprinkle evenly over each one. Pour wine in the bottom of the pan (not over the chicken). Place 2 cubes on top of each chicken breast. Place bay leaves in dish on top of chicken. Cover pan with foil and cook in the oven for 45 minutes. Remove foil and bake for another 5 to 7 minutes to brown the skins. Let chicken rest for at least 10 minutes under a foil tent before serving. e.d.bm:)
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