When I was growing up, my Sister and I would always have our Daddy cut our meat off the bone for us. He didn’t mind though, he liked gnawing on the bones. So in my earlier cooking years I just bought boneless, skinless chicken breasts and I wouldn’t have to worry about having someone cut my meat off the bones for me. My chicken was never quite as juicy and moist as it was back in the day when my Mama would cook the chicken on the bone. I always just assumed it was my cooking and not because the chicken didn’t have it’s bones. Sometime around 2 or 3 years ago I decided to roast a whole chicken, bones and all ☺. That was the most delicious chicken I had EVER eaten and I swore off store bought rotisserie chickens. I then got all cheeky with myself and decided to cook bone in skin on chicken breasts and they were a hit! I have been roasting my chicken with this easy recipe ever since. I don’t even have to ask my Daddy or my Husband to remove the bones for me either. Look at that
48 years old 49 next week, and I finally found out why my Daddy used to like gnawing on the bones, lol. I hope you enjoy my roast chicken and baby yellow potatoes as much as we do.
- 2 chicken breasts, bone in and skin on
- 3 pounds baby yellow potatoes
- Olive oil to coat chicken breasts and potatoes
- Lemon pepper seasoning, to taste
- Garlic salt seasoning, to taste
- Preheat oven to 400°
- Rinse and dry the chicken breasts and place, breast side up, onto a baking sheet with sides. ( I used 12"x 19"x 1").
- Rub chicken breasts with olive oil, coating both the top and bottom.
- Sprinkle the top and bottom of chicken breasts with lemon pepper and garlic salt, to taste ( I used a lot of both). I also added the seasonings under the skin.
- Wash and dry the potatoes.
- Leaving the skin on, cut the potatoes in half, and place in a large mixing bowl. If you are using larger potatoes cut them into approximately 1 inch cubes.
- Add enough olive oil to generously coat the potatoes.
- Sprinkle with lemon pepper and garlic salt, to taste. (I use a lot of both)
- Mix the potatoes, oil and seasonings around in the bowl ( I use Mother Nature's mixing spoons, my hands) making sure to evenly coat the potatoes.
- Place the potatoes cut side down, in a single layer, onto the same baking sheet as the chicken breasts.
- Place the baking sheet into the oven and bake,uncovered, for 40 minutes or until an instant read thermometer reads at least 160° when inserted into the thickest part of the breast, without touching the bone. You may need to adjust your cooking time depending upon the thickness of your chicken breasts. The chicken breasts that I roasted were large and thick.
- If you do not like your potatoes to have a well done crispy side to them you may want to turn them over half way through your cooking time. I like mine well done and crispy so I did not turn them over.
- Once you remove the baking sheet from the oven, you will need to let the chicken rest for 15 minutes to let the juices redistribute. You may want to tent the baking sheet with aluminum foil to keep the potatoes warm while the chicken rests. I didn't tent with foil, I used the resting time to remove the potatoes from the baking sheet, and placing them onto a pretty serving plate.