3split chicken breastscale to what you need, AKA bone-in skin-on chicken breast
1/2teaspooncelery saltoptional if you have it
1/4teaspoon black pepper
1teaspoonDual-action baking powderAlunimum-free
Preheat oven to 400° convection or 425° conventional oven.
Pat dry chicken breasts. Trim the chicken of any trim-able fat and remove the rib area and discard.
Cut the chicken into chunks. The normal size ones in half and the huge ones into thirds.
Prepare a baking pan with aluminum foil, a baking rack and spray with PAM.
Combine spices and then sprinkle and rub on all surfaces. You may not need all the spices, just to your taste.
Place on rack (if you have one) with larger pieces in the corners. And thinner edges to center of the tray.
Bake until internal temp of 165°. About 35 minutes depending on your oven and thickness of the chicken.
Scale to the amount you want. I was cooking for leftovers and the packages usually have 3 breasts at our store.
Properly cutting up and trimmed chicken breasts are important for this recipe to work. Better serving sizes, more even cooking, easier to get properly cooked and more surface area for seasoning. Good in every way.
The celery salt adds some taste but skip if you don't have it.
The cayenne pepper is also optional/to taste. The 1/2 teaspoon is a 5/10 heat level — more than some want. Don't use if feeding kids.
I like cooking chicken on racks, but it is not that important here.
Keep the thicker parts of the chicken towards the outside of the baking tray.
Be sure to check for a final internal temperature of 165°. Do not guess or cook by time alone.
Great leftover in the refrigerator for 3-4 days and can be frozen for 3-4 months.
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