Annie’s All-purpose Roasted Chicken

I make this every week.  Not only is it one of 5 things Offspring will eat, it is just all around great to have on hand.  I use it A LOT.  I usually cook an entire package (5 large breasts at my grocery store) of bone-in, skin-on chicken on shopping day.  I roast mine in the oven at 400º with salt and pepper until the whole house smells like chicken and the skin is a nice golden color.  It’s not very precise, but in my oven it usually takes about 40 minutes.  Then I let them sit on the stove for a good hour while I do something else and let them cool and continue to cook (chicken will be medium rare-rare when the skin appears done, but not to worry – it will finish cooking out of the oven).  This is the secret to juicy, tender, roasted chicken breasts!  Then comes the messy part.  When the chicken is cool enough to handle, shred the chicken and discard the bones and skin.  Pour the juices from the pan onto the shredded chicken.  I store mine in a large ziploc bag.


About whatanniecooked

Wife, mother, nurse, animal lover, outdoors enthusiast, kitchen hack.


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  3. So, easy-peasy roasted whole chicken recipe, multipliable:

    1 (or 2 or 3) 4-5 lb. whole chickens. Truss the fuckers. Stuff the cavities with 1/2 a quartered onion, 4 sprigs rosemary, and 5-7 sprigs thyme. Also remember to liberally salt and pepper the cavities, and throw in some garlic if you’re feeling saucy.

    Rub skin with olive oil if you’re feeling healthy, or butter if not. If you’re using butter, please be sure to get tons of butter (no-salt) under the skin of the breasts, preferably herbed with the rosemary and thyme. Sprinkle outside with sea salt and coarse black pepper, and throw into a 450-degree oven for 10 minutes before reducing heat to 325. If you’re feeling SUPER adventurous, roughly chop parsnips, carrots, leeks, potatoes, and onions to make a bed for the chicken, and add a few dashes of olive oil and white wine to them before lining the pan with them and placing everything in the oven.

    Overall cooking time is about 35-45 minutes, but, as always, use a thermometer to be sure. Take the chix out when they reach 155 in the thigh joint, tent with foil, and pour off the juices. Make a gravy from that, slice the chickens down however, and serve with awesome roasted root veggies. Simply delicious meal.

  4. I make thanksgiving turkey exactly as you described! So delicious. I revert to the weekly breast roast (har) because nobody but me eats the dark meat anyway. I don’t get fancy with the herbs because I use it for all different styles of cooking. Italian, Mexican, comfort food… Also, I’m lazy.

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