Still wondering what to make for your Super Bowl party or Valentine’s Dinner?
There’s a secret to baking chicken perfectly that most healthy chefs refuse to use, and for no good reason.
LEAVE THE SKIN ON YOUR CHICKEN!
Seriously, you can’t mess this up. Doesn’t matter what part you’re baking, if you leave the skin on, you are guaranteed juicy breasts, legs, or thighs. If you want, you can take it off or eat around it later. Your man is going to love these just as much as your pretty pair :)
After preparing the Vanilla Balsamic Chicken I blogged about a month ago, I realized I could prep the chicken with whatever I had around and it would turn out delicious.
So this week I chopped up some fresh rosemary, and sprinkled olive oil, salt, pepper, and balsamic vinegar on top of the skin. Additionally I cut up the rest of a sweet onion and threw it into the mix. (See the prep picture above. Nothing special.) I popped the pan in the 400 – 450 degree oven for 20 minutes and voila! Easy bake deliciousness.
Make 1, 2, or 10 pieces. You’ll know it’s done when you cut into the thickest part and you don’t see any pink.
So basic I feel like an idiot for always cooking dry boneless, skinless breasts or insisting on following a recipe.
Up next for me, mushrooms and white wine, onions and bbq sauce, and butternut squash with….well, I’m not sure yet.Tweet this!