I could watch the Barefoot Contessa on the Food Network all day long. I also have a couple of her cookbooks and would recommend them. Ina’s recipes and her methods of cooking are simple — not to mention the food is delicious. I have seen her make this chicken for a few of her dishes and finally had a chance to try it.
Oh. My. Goodness. It is delicious, moist and tasty. I’m going to use it to make Chicken and Dumplings, Ina’s Chicken Salad and some Chicken Baseballs.
Barefoot Contessa Chicken
Preheat oven to 375 degrees.
Bone-in Chicken Breasts with skin
Remove chicken breasts from package, wash, and pat dry. Use a very small amount (1 teaspoon) of olive oil for each chicken breast. Rub on both sides of chicken. Be careful NOT to drip oil on pan or use too much oil on chicken as you don’t want the smoke and smell from burning oil.
Generously add salt (kosher or sea salt) and pepper (freshly ground) to BOTH sides of chicken breast. When I say generously, I really mean that. It gives the chicken lots of flavor and you have the option to discard the skin once the chicken is ready to eat.
Place on baking pan and cook for 45 minutes. (Remember each oven is different, so just check it until you get the hang of how your oven works for this recipe). Skin will be golden brown.
Remove pan from oven and let chicken rest under aluminum foil for at least 10 minutes. DO NOT TOUCH IT UNTIL IT RESTS.
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