Thursday, February 10, 2011

How to Roast Chicken for any Recipe

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 in a 8x13. 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.
I then sprinkle the chicken liberally with kosher salt (the only salt I use), and freshly ground pepper. Cover the chicken with foil and put it in the oven for 40-50 min.
Check the chicken to see if the middle is done and the juices run clear (not pink). Cool and slice or shred.


  1. Krista,

    using Frozen chicken - is it ever tough when you cook it before it thaws?
    Terese (buddy of your sis)

  2. Hi Terese! I have never noticed this, especially since it is covered in foil and the moisture goes back into the chicken. Let me know what you think after you make it!!!

  3. Krista,
    One of my favorite pasttimes is watching The Minimalist podcast by Mark Bittman (the author of How to Cook Everything). You can subscribe on itunes. If you don't already subscribe, do it now! You'll love it. Unfortunately he's hung up his spatula and the series ended mid-January, but you can download and watch all of his past videos, and there are quite a few. They're just 2-4 minutes long and simple, simple, simple. He's got a no-nonsense, minimalist approach to cooking. But be'll want to start cooking right away.