Instead of going through the effort to roast a whole chicken sometimes, you can get just as much mileage out of roasting up some bone-in chicken breasts. you can get all the white meat that you want and much better flavor thanks to the skin and bones than just making some boneless chicken breasts. I like to buy the big value packs of bone-in breasts when they are on sale, cut the breasts in half and roast them simply, using this east recipe I got from Williams-Sonoma. This way you can get a great meal out of it for dinner that night and then have plenty leftover for other meals. This one is really simple that you can do any night of the week or on a Sunday night and end up with a week’s worth of meals.
Salt and Pepper Chicken
6 bone-in, skin-on chicken breast halves, about 4 pounds total, cut in half
Salt and freshly ground pepper, to taste
1 cup chicken broth
1 teaspoon chopped fresh thyme, sage or tarragon
2 tablespoons cold butter, cut into cubes
Preheat an oven to 400°F.
Season the chicken generously with salt and pepper on top of and under the skin. Place the chicken, skin side up, in a large roasting pan. Roast until the chicken is golden brown and an instant-read thermometer inserted into the center of each breast registers 170°F, about 45 minutes.
Transfer 4 chicken breast halves to a serving platter and reserve the remaining 2 for another use.
Place the roasting pan on a stovetop over high heat. When the roasting pan sizzles, add the broth and thyme (or other herbs) and stir to scrape up the browned bits from the pan bottom. Boil the mixture until the broth is reduced by half, about 3 minutes. Remove from the heat.
Whisk the butter, a couple of pieces at a time, into the reduced liquid. Season the sauce with salt and pepper. Serve the chicken, passing the sauce at the table.
It’s a very simple dish that you can make with just about side dishes that you want and it can come out elegant. These are great with mashed potatoes, roasted potatoes, sweet potatoes, any kind of rice, polenta and any vegetable that you feel like making. The best part is that the leftover chicken is perfect for you to use for other meals. You can make chicken salad sandwiches, shred some chicken for pulled chicken sliders or chicken tacos or use some of the chicken to make some chicken noodle soup or other chicken soups. There are lots of great things that you can do to get several meals out of the leftovers to really stretch your budget.
That’s all I have for today. Check back next time for another recipe. I still have lots of different things to share that I have been trying out lately. Until then, enjoy the rest of your day and enjoy your meal!
onedadskitchen 
deliciousdaydreams
April 3, 2014 at 1:28 pm
Simplicity can’t ever be overrated.
MikeG
April 3, 2014 at 2:05 pm
You said it!
yourperfectburn
April 3, 2014 at 2:54 pm
Simpler is often better. Thanks for sharing.
MikeG
April 3, 2014 at 2:56 pm
It sure is! Thanks!