Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, roasted chicken breasts. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Serve the roasted chicken breasts immediately. Place each chicken breast on a serving plate or transfer them to a cutting board to slice into pieces. Learn how to make a Pan Roasted Chicken Breast!

Roasted Chicken Breasts is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Roasted Chicken Breasts is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook roasted chicken breasts using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Chicken Breasts:

1. Get 2 large split bone in skin on chicken breasts
2. Take 1/4 cup sour cream
3. Take juice of 1 lemon
4. Get 3 tablespoons hot sauce, I used franks red hot
5. Prepare 1 tablespoon creamy mustard sauce from my profile
6. Get 1 teaspoon cajun seasoning
7. Get 1 teaspoon black pepper abd salt to taste
8. Take 1 tablespoon butter, melted
9. Get 1 tablespoon chili infused olive oil
10. Get 2 garlic cloves, minced
11. Make ready 1 tablespoon each, fresh chopped rosemary, thyme, parsley and chives
12. Take 2 tablespoons fresh grated romano cheese

By Lori Powell and Janis Jibrin, RD. This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. It's very easy to make and hard to mess up. I use this recipe to make bone-in.

Instructions to make Roasted Chicken Breasts:

1. Preheat oven to 350. Line a baking pan large enough to hold chicken in one layer with foil. Spray foil lightly with non stick spray
2. Whisk in a large bowl all ingredients except chicken breasts
3. Loosten skin on breasts to allow marinade to reach all sreas
4. Cover chicken with marinade and refrigerate at least 2 hours or up to overnight
5. Remove from marinade and place skin side up in prepared pan. Roast about 30 mnutes to an internal temperature beyween 150 and 160
6. Cover chicken in pan 15 minutes to rest, temperature will rise so don't over roast it
7. Either serve as is or remove skin and bones and use meat for a great chicken salad or anywhere you need cooked chicken breast. The meat is incredibly moist, but the skin will not be crispy with this method of cooking. You can broil the skin to crisp it up if you want to use it. I discard it for using just the meat.

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