It makes no difference what day of the week or time of the year it is – you can always find split chicken breast at a great price. You just have to shop around a bit. This week, I found a package of three (almost 3 pounds of chicken) for $4.89 at stop & shop. It was a manager’s special, of course. Oh how I live for those!
A split chicken breast is nothing more than a “regular” chicken breast with the skin on and the tenderloin and a bit of rib meat attached. In my opinion, it’s one of the best cuts of chicken to cook. The skin makes sure that the breast stays juicy and the bone just makes it tastier. You obviously don’t have to eat the skin, but i suggest cooking it with it on and then removing it before serving if that’s what you like. My husband LOVES the skin, so I usually take it off of my piece and give it to him to eat. Everyone wins!
This is an extraordinarily simple way to cook split chicken breast and it always comes out tender and delicious.
- 2-3 lbs split chicken breast
- olive oil for brushing
- 1 tsp kosher salt
- 1 tsp garlic or onion powder
- 1/2 tsp cayenne pepper (or paprika, if you prefer)
- Preheat the oven to 350 degrees
- Wash the chicken breast and pat dry with a paper towel
- Use your hands (or a brush) to coat the skin lightly with olive oil
- Season (on both sides) with the kosher salt, garlic powder, and cayenne pepper- to taste
- Roast on a rack or tin broiler pan for 1 hour
- Let sit 10 minutes and serve!
I usually make this with home made macaroni & cheese, and a salad but tonight I’m feeling a bit lazy. Joshua didn’t take a nap yet today so I didn’t have time to prep the home made mac & cheese. Instead I’m serving the box kind (I love the shop rite brand white cheddar mac & cheese, so that’s what i’m going with tonight).