I had such a winner with the Lemon Chicken I made last week, that I thought I’d give oven-roasted chicken breasts a second chance. I didn’t have lemons this time around, and as we’re heading out on vacation in about a month, it’s time to buckle down and save up as much as we can. This means a lot of pantry cooking, which will help save on the grocery budget, as well as help start using up a bunch of stuff before we venture forth. What does all that have to do with roasted chicken breasts? Nothing, really, other than I did the same thing I did last time I made these, and purposely cooked extra so I’d have leftovers to work with. One of many practice runs, to get me in a more creative state of mind.
Easy Roasted Chicken Breasts.
The last time chicken was on sale at Hy-Vee, I stocked up, and it just so happened that split chicken breasts were on sale. They worked beautifully for the Lemon Chicken, and they worked beautifully here too. Crispy skin, juicy meat (sorry, there’s no way around that sounding a bit rude…I was going to use the word “moist,” but that makes it sound even worse!), and the best part is, just like last time, there’s an entire chicken breast left over!
I have plans for it, which will be revealed at a later time.
And while I thought the bambino would love this as much as he did the lemon chicken…This time around, he barely touched his dinner. Oh well. Maybe I should’ve stuck with the lemon variety.