Roasted Chicken Breasts

From: 1TexasLizard

On Sep 15, 2009

Thank you so much, CarrolJ! I have been looking hard for a bone-in recipe and am thrilled to have found this one. I agree with all that Chef Doozer had to say. The only 2 minor adjustments I made were to use Lawry's Perfect Blend Seasoning and Rub instead of salt & pepper, and Swanson's Chicken Stock because it is lower sodium. The temp and timing were perfect and our chix turned out perfectly...AND smelled fabulous while baking. I will be making this regularly. With gratitude, Elizabeth

From: Chef Doozer

On Feb 7, 2009

This was an absolutely wonderful way to bake bone-in chicken breasts! Thank you! They were so moist and the recipe was very easy to follow with ingredients on hand.

From: TheDancingCook

On Oct 14, 2004

I'm always looking for different ways to prepare bone-in split breasts and this recipe fit the bill. I also am on a low carb diet and cook separate dinners for me and the family but with this recipe, I cooked one meal for everyone to enjoy. I cooked 4 large breasts (the 1 1/2 cups of water and the 2 tsp chicken broth was still enough for the 4 pieces of chicken). It's important that you use skinless breasts...a guest requested that I make 1 piece with the skin on and as it turned out, the seasonings didn't cook past the skin which left the meat underneath flavorless and the skin wet and chewy. Besides, the skin is not good for you anyway! Very tasty, low fat and healthy, thank you!

From: Troop Angel

On Oct 4, 2004

These were great! They were so moist and juicy and had such a great flavor! We had these with a salad and rice pilaf and it made an easy yet elegant meal! Also, they were extremely easy to fix, which was a huge plus! Thanks for the great recipe Carrol! We will be making again!