The Easiest Roast Chicken

I have always been afraid of chicken with bones.  Not because I’m afraid of choking, but because I just find them intimidating.  Boneless skinless chicken breast is what I usually buy, but they have been so expensive in the store recently.  Last week, my grocery store had bone-in chicken breast on sale for $.99 a pound.  Boneless skinless chicken breast was going for $4.99 a pound.  I ended up with 4 huge chicken breasts with bones for $5.  There are 7 people in my family, but this was plenty for all of us.

I want to emphasize how easy it is to roast chicken on the bone.  It will also be the moistest, juiciest chicken you’ve ever eaten.  Simply fantastic.  Roast a couple of extra pieces and use them throughout the week for chicken salad, BBQ chicken sandwiches, chicken enchiladas, so many possibilities.

The Easiest Roast Chicken
Print Recipe
The moistest, juiciest, easiest roast chicken you will ever make.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
35 minutes 4 hours
Servings Prep Time
4 10 minutes
Cook Time Passive Time
35 minutes 4 hours
The Easiest Roast Chicken
Print Recipe
The moistest, juiciest, easiest roast chicken you will ever make.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
35 minutes 4 hours
Servings Prep Time
4 10 minutes
Cook Time Passive Time
35 minutes 4 hours
Instructions
  1. Place the chicken and Italian salad dressing in a large zip top bag. Place in a dish (to avoid leaks) and set in the fridge to marinate for at least 4 hours.
  2. When you're ready to bake the chicken heat the oven to 450 degrees. If you have a roasting rack, you can skip the next part and use it instead of the veggies. Clean the carrots and celery, then place on a baking sheet.
  3. Pat the chicken dry and place on the carrots and celery. This way the air has a chance to get all around the chicken. Sprinkle with salt and pepper.
  4. Place a thermometer into the deepest part of the chicken breast without touching the bone. Bake until the thermometer reads 165 degrees.
  5. Remove from oven and allow to rest for a few minutes to allow the juices to redistribute.
  6. I like to serve it with my 5 minute chicken gravy.
Share this Recipe
Powered byWP Ultimate Recipe