Perfect Roasted Chicken
This roasted chicken comes out perfectly tender and juicy every time.
Ingredients
- 4 large chicken breast, thawed same size so they cook evenly
- 4 cups warm water
- 1/4 cup kosher salt if using table salt, reduce by half
- olive oil
- 1 tsp seasoned salt
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
Instructions
Preheat oven to 450°F and prepare large rimmed sheet pan with foil for easy clean-up.
- In a large bowl add warm water and salt. Stir until water is clear and add chicken. Let set for 15 minutes undisturbed.
- While chicken is bathing in salt water, mix up seasonings in small bowl and set aside.
- After the 15 minutes, remove chicken and rinse well with cold water. Pat dry and lay out on prepared sheet pan. Drizzle both sides with a little olive oil, then sprinkle on seasoning mix.
- Roast in preheated oven for 25-30 minutes or until internal thermometer in the thickest part of the meat says 165°F. If you'd like a little more browning on top, set pan a few inches from the broiler the last 2 minutes, give or take, for a crispier top. Make sure to watch the chicken as it can burn and overcook quickly.
- When chicken is done cooking, let rest for 5 minutes with foil over the top. Slice and serve!
Notes
I love to roast chicken weekly to have on hand for easy lunches, snacking, and creating fast meals. Here are some ideas!
- Slice chicken thin for sandwiches.
- Dice chicken in cubes for salads and wraps.
- Shred chicken to make easy quesadillas, tacos and nachos.
- Make a fast chicken soup with leftover cooked chicken.