Here is a very basic way to make roasted chicken. I use this for making chicken ahead of time for meals. This is used in my chicken pecan salad and curry chicken salad. We used this at my restaurant for our chicken salads and chicken panini sandwiches.
ingredients for simple roasted chicken
2 bone in chicken breasts, 4 boneless skinless breasts or whatever cut of chicken you have works
1 large carrot, cut into sticks
2 celery stalks, cut into strips
1/2 onion, sliced
1 garlic clove, chopped
1/4 cup white wine
black pepper & salt
olive oil
roasting chicken in the oven
I like to use my cast iron pan but a glass or metal baking dish will work just fine as well. Preheat the oven to 400F. Start with drizzling the pan with a little olive oil, then lay the carrots, celery and onion on the bottom of the pan, sprinkle with salt and pepper. Add the wine here as well. Now salt and pepper both sides of the chicken and then lay on top of the sliced veg in the pan and sprinkle the garlic over and around the chicken. Bake in the preheated oven starting at 30 mins or until internal temperature of chicken registers at 165 and liquid from chicken runs clear.
Pair this with some mashed potatoes and veggies or I like to let the chicken cool a bit and then shred the meat off and save for salads and soups or an easy addition to pastas for dinner.
roasting chicken on the grill
You can use this recipe for roasting chicken on the grill as well. This is a great option for the summer when you don’t want to heat up the house by using the oven. Use a cast iron or metal baking dish for this option. Everything is the same except you may need to turn the chicken over to be sure one side does not burn.
Simple Roasted Chicken
Ingredients
- 2 bone in chicken breasts or 4 boneless skinless
- 1 large carrot, cut into sticks
- 2 celery stalks, cut into strips
- 1/2 onion, sliced
- 1 garlic clove, chopped
- 1/4 cup white wine
- black pepper & salt
- olive oil
Instructions
- preheat oven to 400F
- I use a cast iron pan but a metal or glass baking dish will work just fine
- Drizzle pan with a little olive oil, then lay the carrots, celery and onion on the bottom of the pan, sprinkle with salt and pepper. Add the wine here as well.
- Salt and pepper both sides of the chicken and then lay on top of the sliced veg in the pan and sprinkle the garlic over and around the chicken.
- Bake in the preheated oven starting at 30 mins or until internal temperature of chicken registers at 165 and liquid from chicken runs clear
- I like to let the chicken cool a bit and then shred the meat off and save for salads and soups or an easy addition to pastas for dinner.
Notes
Did you make this recipe? Tag me on Instagram @dezthebakist
