I have been making baking sheets filled with roasted bone-in, skin-on, split chicken breasts for over 35 years. I have fancied up my chickens with all manner of dry rubs, dry brines, compound butters, fresh herbs and seasonings. Truth be told, I will never tire of the versatility and simple charm of a crispy, juicy breast of Basic Salt and Pepper Roast Chicken.
The method for roasting chicken breasts is straightforward. Chicken is at room temperature so it cooks evenly. The breasts are dry so that the skin (if you choose to eat it) becomes crisp. The chicken is roasted on a baking rack so the oven heat circulates evenly around the breast and further seals the juices inside the chicken. Salt and pepper make the breast meat extra tasty when using the chicken in salads, casseroles, sandwiches, pasta and pies.
The beauty of this method of cooking chicken breasts is that once mastered, you can go off-road and customize your chicken recipe to make an infinite variety of sheet pan meals to suit the tastes of you and your family. Below we have taken our basic roasting method and added the fun flavors of roasted citrus, paprikas and roasted vegetables. Serve Caramelized Orange and Smoked Sweet Paprika Chicken over Citrus Scallion Rice and you have a sheet pan dinner to brighten up even the gloomiest winter day!
Basic Salt and Pepper Roasted Chicken Breasts
4 split chicken breasts, bone-in, skin-on (about 5 pounds total), room temperature
3 Tablespoons kosher salt
1 Tablespoon coarse ground black pepper
Preheat the oven to 400 degrees. Pat the chicken breasts dry with paper towels. In a small bowl, add the salt and pepper. Stir to blend. Season the underside and skin side of each chicken breast with the salt and pepper mixture. Save the remaining salt and pepper mixture for another use.
Put the breasts on a wire rack. Put the rack on a high sided sheet pan. You may line the baking sheet with foil, if desired.
Bake the chicken breasts for 55 to 70 minutes, or until the skin is crispy, the juices from the chicken run clear and the internal temperature of the meat is 165 degrees. Remove the chicken breasts from the oven. Serve chicken breasts warm or room temperature. If you are roasting chicken for a recipe, remove the meat from the breast bone and store the chicken in the refrigerator or freeze until needed.
Caramelized Orange and Smoked Sweet Paprika Chicken Breasts
4 split chicken breasts, bone-in, skin-on (about 5 pounds total), room temperature
Salt and Pepper Mixture (3 parts kosher salt, 1 part coarse ground pepper)
3 Tablespoons olive oil, divided
1 1/2 teaspoons salt
1 teaspoon Hot Hungarian Paprika
1 teaspoon Smoked Sweet Paprika
1 teaspoon (regular) Hungarian Paprika
1 teaspoon granulated sugar
1/2 teaspoon fresh grated orange zest
1/4 teaspoon dry thyme
1/8 teaspoon cayenne pepper
1/4 cup fresh orange juice
1 pint grape tomatoes
6 – 8 whole carrots, peeled
2 oranges, cut into thin slices, seeded, quartered
Preheat the oven to 400 degrees. Pat the chicken breasts dry with paper towels. Season the underside of each breast with the salt and pepper mixture from the Basic Salt and Pepper Roasted Chicken Breast Recipe. Turn the breasts skin side up. Brush the skin side of the chicken with olive oil. Reserve remaining oil.
In a small bowl, add the salt, hot paprika, smoked paprika and regular paprika. Stir to blend. Add the sugar, orange zest, thyme and cayenne pepper. Stir to blend. Generously sprinkle the skin side of each chicken breast with the paprika mixture. Reserve leftover spice mixture. Line a high sided baking sheet with foil, parchment paper or a silicone baking sheet liner. Place the whole carrots in a horizontal line going down the length of the baking sheet. Space the carrots out. They will be the rafters that support the chicken breasts. Arrange the chicken on top of the carrots.
In a medium bowl, add the tomatoes, fresh orange juice, orange slice quarters, remaining olive oil and the remaining paprika spice mixture. Toss the tomatoes and oranges with a spoon until they are evenly coated with the juice, oil and spices. Pour the tomato and orange mix around the chicken breasts.
Bake the chicken for 20 minutes. Remove the pan from the oven and gently stir the tomatoes and oranges. Return the baking sheet to the oven and cook for an additional 30 minutes. Remove the pan from the oven and stir the tomatoes and oranges. Return the sheet pan to the oven a and bake the chicken until the internal temperature reaches 165 degrees. Remove the chicken from the oven. Let the Caramelized Orange and Smoked Sweet Paprika Chicken cool for 10 to 15 minutes. Cut the carrots into bite-sized pieces. Serve chicken, tomatoes, carrots, oranges and pan juices over Citrus Scallion Rice, if desired.
Recipe ©Sally James Mathis
Photography ©Taylor Mathis
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