Split chicken breasts are one of the cheaper cuts of chicken, and they are extra juicy cooked on the bone! This a simple recipe to make for weeknight dinners.
For the chicken:
2poundssplit chicken breaststhis means the skin is still on and it's still on the bone. I had two chicken breasts.
plenty of sea salt and freshly cracked black pepper
For the sauce:
1/2cupfreshly squeezed orange juice
1tbspchopped fresh herb of choiceoregano, tarragon, etc
Preheat your oven to 450 degrees F.
Set a wire cooling rack on top of a baking sheet, and lay your chicken breasts on the rack. Season the chicken breasts with plenty of salt and pepper (add more than you think you will need…I put about 1/4 tsp of salt on each breast). The salt not only seasons the chicken but will help draw moisture out of the skin, making it EXTRA CRISPYYYYYYY!
Roast the chicken for 30-35 minutes (depending on the size of the breasts) until the interior reaches 155 degrees F. Turn the broiler on to high, and broil the skin for 2 minutes and make sure you don’t take your eyes away from it (it can burn very quickly). I like to keep the chicken in the center of the oven when broiling so I can watch.
Now on to the sauce. In a large skillet, combine the stock, wine, and orange juice and reduce on high heat for about 10 minutes, until reduced to a thick consistency. When you are ready to take your sauce off the heat, throw the herbs in, and serve it below your chicken (don’t pour on top of your chicken or else you’ll soak the crispy skin)! Enjoy!!!