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BIG BATCH ROAST CHICKEN BREASTS

HALF AN HOUR BEFORE COOKING, REMOVE CHICKEN BREASTS FROM THE REFRIGERATOR AND SEASON THEM WITH KOSHER SALT AND PEPPER. LEAVE THE SEASONED CHICKEN ON THE COUNTER AND LET THEM COME TO ROOM TEMPERATURE, ABOUT 30 MINUTES. PREHEAT OVER TO 450F ROAST CHICKEN 15-18 MINUTES, UNTIL THE CHICKEN HAS REACH AN INTERNAL TEMPERATURE OF 165F. WHEN CHICKEN IS DONE, LET IT REST ON A CUTTING BOARD FOR 15 MINUTES. RE. . .

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

2 bone in skin on chicken breasts

1 tsp kosher salt

freshly ground pepper

Preparation

1HALF AN HOUR BEFORE COOKING, REMOVE CHICKEN BREASTS FROM THE REFRIGERATOR AND SEASON THEM WITH KOSHER SALT AND PEPPER. LEAVE THE SEASONED CHICKEN ON THE COUNTER AND LET THEM COME TO ROOM TEMPERATURE, ABOUT 30 MINUTES. PREHEAT OVER TO 450F

2ROAST CHICKEN 15-18 MINUTES, UNTIL THE CHICKEN HAS REACH AN INTERNAL TEMPERATURE OF 165F. WHEN CHICKEN IS DONE, LET IT REST ON A CUTTING BOARD FOR 15 MINUTES.

3REMOVE THE SKIN AND BONES FROM THE BREASTS, AND DISCARD. CUT EACH BREAST IN HALF, FOR FOUR PORTIONS. LET THE CHICKEN COOL COMPLETELY BEFORE REFRIGERATING ANY LEFT OVERS

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