Cluck-cluck! Filed under ( food tip, meat )

Chicken is a staple in our home, and it's probably safe to say, that we consume it over any other meat. But I get annoyed with chicken, particularly boneless, skinless chicken breasts, because for the longest time, it was coming out dry! A lot of recipes that call for the chicken breast require that you either saute or poach (boil) the chicken, which lead the chicken to have the consistency of cardboard, with perhaps similar flavor. Now, a lot of this may have to do with the fact that I just don't have the skill, or patience to learn how to cook chicken this way succesfully, so for those of you like me, here is an alternative.

I've learned (thanks to Ina Garten, one of my Food Network faves!), is to drizzle your poultry with olive oil, sprinkle with S&P, and roast in the oven at 400, until cooked through. The time will completely depend on the cut of chicken you are cooking, but count on between 20-40 minutes. It will come out so juicy, tender, and best of all FLAVORFUL! You can either eat it right out of the oven, or cut it up and add to whatever dish you were making. The difference is amazing.