Roasted chicken breast
How to roast chicken breast with a “leave-in” probe thermometer. The thermometer ensures the chicken comes out juicy and delicious.
- Boneless skinless chicken breast(s).
- ¼ stick of butter per chicken breast.
- Seasoning (optional).
- Fill a large bowl with enough water to submerge the chicken. Add salt to the water until it’s fully saturated. Put the chicken under the water and let it sit for 20-40 minutes at room temperature.
- Preheat the oven to 230°C / 450°F.
- Remove the chicken from the water. Rinse it. Dry it. Put it in a roasting pan (you can use a casserole dish, oven-safe skillet, or baking pan too).
- Brush the chicken with melted butter. For best results, brush all sides of the chicken breast.
- Season with pepper and any optional seasoning. Season with salt last.
- Insert the thermometer probe into the thickest part of the smallest breast.
- Bake until the internal temperature reaches 68°C / 155°F.
- Remove from the oven and immediately cover with foil leaving the probe inserted. Let the chicken sit for 10 minutes at room temperature. The chicken will continue to cook.
- Michael - website.
Recipe tags: chicken