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.
Annie’s All-purpose Roasted Chicken