The Basics: How to Make Roasted Chicken Breast

Bone-in, skin-on chicken breast roasted (plus how to make a simple sauce by deglazing)

Ponzu Roasted Chicken Breast

Roasted chicken breast with potatoes

I’m curious if I were to roast several chicken breasts, some skin on and some skinless. Will the skinless ones get terribly dry? http://www.sippitysup.com/chickenbreastsjerusalemartichokesblog Cooking time is 40 minutes.

I’ve got two split chicken breasts in the fridge, plenty of garlic, and plenty of fresh herbs. I want to cook 'em tonight, which means no multi-day brining. Recipe anyone? BTW, I don’t eat the skin (trying to diet...

I was wondering if anyone had some tips for roasting skinless chicken breasts. I was thinking I would marinate overnight in buttermilk, then dip in a mixture of yoghurt and grainy mustard, then in crushed cornflakes to make a...

Please forgive me if I put this in the wrong place, but does anyone have a great recipe for a pan-roasted chicken breast with a mushroom cream sauce? I was at Cravings Cafe a few weeks ago and this was one of the best chicken...

Sometimes I do not wish to pound and saute my chicken on stovetop but I would like to pan roast it – sear on ST and then chuck it into the oven. How long should I sear it per side before putting it into the oven and how...

this should do it... http://www.cookthink.com/recipe/4155/Roasted_Chicken_Breasts_With_Rosemary_And_Lemon

Five-Spice Roasted Chicken

Roasted chicken gets a punch of flavor from an aromatic marinade.

Roasted Shrimp with Romesco Sauce

Oven-roasted shrimp pair up with a classic Spanish sauce of almonds and bell peppers.

Where can I buy a raw turkey breast this afternoon? Or where is the best take out roast chicken in manhattan??

Garlicky Roasted Chicken with Garlic Jus on Garlic Toast

Guaranteed to keep unwanted interpersonal contact at bay.

Fesenjan Redux (Roast Duck Breasts with Quince, Pomegranate, and Walnut Sauce)

The Iranian-Jewish classic gets a little tweak.

Turkey Two Ways (Roasted Breast and Legs Confit)

A gourmet’s alternative to a plain old roasted bird.