We’ve been eating a lot of salads lately… Don’t get me wrong, I’m not complaining. It’s a good thing, really.
But, here’s the thing… My husband likes chicken on his salad. It’s not unusual for us to go out to eat and for him to order some sort of grilled chicken salad. He’s better than me… I am more likely to order a burger.
So, lately, I’ve been making a conscious effort to work salad into our weekly menu. It’s a great choice for lunch, but the last thing I want to do as I’m rushing around to get lunch together is to deal with cooking chicken. I don’t want to deal with messy pots and pans at lunchtime, and I usually don’t have a lot of time to be bothered with trying to grill chicken.
Instead, I’ve started roasting a large batch of chicken early in the week so that I have chicken on hand for lunch salads throughout the week. It’s simple to do, yields perfectly delicious and moist chicken, and it definitely saves me time the rest of the week!
I typically use the roast chicken to add to salads, but it’s also great for casseroles, soups, pizzas, and lots of other recipes… The possibilities are limitless!
Simple Roast Chicken Breast
Roasting a large batch chicken breasts (sometimes I do breasts and thighs… depends what’s on sale at the store) couldn’t be easier… And, you really don’t need a recipe. Just understand the basics.
Trim the chicken to your liking, and then place it on a half-sheet pan that has been brushed with olive oil. Drizzle it with some additional olive oil and sprinkle with salt and freshly ground pepper on all sides. You can use any other spices and herbs (dried ones work best) that you have on hand. If you’re like me, and you collect spice blends like they’re going out of style, this is a great way to use up some of those odds and ends that you have in the pantry.
I have trouble finding bone-in chicken breast these days, so I am usually roasting boneless chicken. To keep it from getting too dry, simply tent it with some aluminum foil.
Roast the chicken in a 350°F oven for about 40 – 45 minutes, until the chicken reaches 165°F. Let the chicken rest for at least 15 minutes before slicing.
Use immediately or store sliced chicken in a sealed container in the refrigerator for a few days.
Great roasting chicken tips! I need to more planning ahead with my chicken to save time on weekly recipes, so I’ll be using this! :)
What a great idea! I love chicken on my salad too, but I usually can’t be bothered to because salads are supposed to be fuss-free ism’t it. I think I should take your advice and make a large batch of chicken, so that I’ll have chicken to top my salad with. Thanks for the tip.
I roast chicken breasts like this, too, and cutup veggies for J’s lunch. Very little prep and it’s a no-brainer to put together in the morning for lunch.
Stopping by from WFMW. I can see how roasting chicken ahead can be a time saver. Of course, I pictured a WHOLE chicken, so it was great to see your step by step photos…I’ve never just roasted chicken breasts like that for no other reason than 9 times out of 10 I’m cooking stovetop.
I shared lemon cranberry muffins & our favorite breakfast options on WFMW this week.
Roasted chicken is my absolute favorite style of chicken. It can be so moist and flavorful. Thanks for the tips. I learned a couple things.
I do the same thing Jen! Sometimes I do a whole chicken, other times just breasts or thighs. It’s so much easier just to have the chicken ready and waiting in the fridge!
I like your tips on roasting the chicken. I never roast just the breasts…always a whole chicken or thighs. Great idea for a filling and healthy salad:)hope you’re having a great week!
Good tips on roasting chicken
I have found that prepping things on Sunday always help me through out the week. I gotta make sure to roast up some chicken this weekend…yum!
Great tips! The salad looks great! What is the dressing on it? It looks peanut-y and I’ve been looking for a good peanut/asian/ginger dressing recipe.
Thanks, Rachel! Yes, it is peanut dressing. Here’s the recipe that I typically make!
It’s a great idea to roast chicken in advance to use later in the week!
I tried today the recipe! Love it, for my with chicken and for my mom (because she is not allowed to eat meat, she is fighting cancer…), with soya. Thanks!