February 11, 2011
I try to protein-pack my family’s diet, so I often add chicken to whatever I’m making. For example, if I make pasta, I’ll whip up this chicken and throw it in there with some pesto. Or… have you seen my Greek Salad recipe? You can add chicken to that and it makes it more of a full meal.
This is the easiest way I’ve found to roast chicken quickly and easily. It is also very moist and tasty. My kids love it just as it is right out of the oven!
Before I start making dinner, or earlier in the day, I place frozen chicken or a full chicken in a 8×13 pan. Pre-heat the oven to 425 degrees on the roasting feature if you have it. If not, just regular 425 will do!
I then drizzle the top of the chicken with olive oil.
Check the chicken to see if the middle is done and the juices run clear (not pink). Cool and slice or shred.
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