While watching Barefoot Contessa one day, I noticed that she encouraged everyone to roast their chicken instead of boiling it when a recipe called for "cooked chicken". Last week I decided to take her advice and I am
so glad I did. Seriously, the difference is just remarkable. Packs of bone-in, skin-on chicken breast often go on sale for .99c/lb or lower. If you are anything like me, you have been hooked on boneless, skinless. I have just always thought it was the better, healthier way to eat chicken. While that is mostly true, the bone-in, skin-on kind isn't necessarily unhealthy. There is actually an article in Cooking Light that talks about this very food "myth" and states,
"a 12 ounce bone-in, skin-on chicken breast half contains just 2.5 grams of saturated fat and 50 calories more than the similarly portioned skinless counterpart." cooking light April 2010
I remove the skin after roasting but, if you are one that enjoys that part of it (I personally do not) then an every once in a while indulgence is definitely not going to thwart your diet efforts. Take a morning and roast a pack
or two of skin-on chicken breast. After cooling completely dice up and either use that week or throw in the freezer for later use. Do me a favor, give it a try. Just once. I promise you'll be hooked.
Ingredients
Bone-in, Skin-on Chicken breast
olive oil
freshly ground salt and pepper
Preheat oven to 375. Cover each chicken breast with olive oil, salt and pepper.
Bake for 45 minutes on a slotted pan. If you don't have a slotted pan then just use a cookie cooling rack placed on top of a regular baking sheet. This way the chicken doesn't sit in any excess fat drippings.
Cool completely, peel skin back (if desired) and
be amazed at how succulent and juicy it is use chicken for whatever recipe "cooked chicken" is called for.
