1.. Preheat the oven to 425 degrees F. Line half-sheet pan (13X18) with parchment paper.
2. Place the chicken breasts on the prepared baking sheet and lightly pat dry with few sheets of paper towels.
3. Rub EACH breast with 2 teaspoons of olive oil, 1/2 teaspoon of salt, and black pepper to taste. Make sure to season all over and use your hands for rubbing the oil or a brush.
4. Bake chicken skin side up for 35-45 minutes or until internal temperature reaches 165 degrees F.
5. Remove the sheet pan from the oven and let the chicken rest for at least 10 minutes before serving. Or cool the chicken until it is easy to handle with hands and pull the meat off the bones. Shred, dice, or slice it. This recipe makes 5 cups of shredded chicken meat.
Before You Begin: Take the chicken out of the refrigerator at least 30 minutes prior to cooking and let rest at room temperature. Also, check the chicken for excess skin and trim accordingly.
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|Serving Size: 1 Serving (2g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 9 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 259.2mg||9 %|
|Potassium 0.2mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9
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