Note: I have updated this popular post based on the comments I have received to add more detail to the instructions.
We have roasted chicken breasts a lot. They are simple to cook and you don’t have to do much to them. Between the two of us, we can eat one of those gigantic organic bone-in breasts from the local Whole Paycheck, but I always cook two so there are leftovers for sandwiches, salads and soups or just to eat cold. Yum.
Time for me to get on my soapbox. I know organic is something of a joke because these are still gigantic chicken-processing plants where the chickens are all squeezed up together and sitting in their own poop, not local Farmer Joe’s with a yard full of happy little chickens scratching at grubs who just can’t wait to end up as my dinner. I’m reading Michael Pollan‘s book right now, so I am informed, ok? That being said, organic chicken tastes better. If you are going to eat chicken two or three times a week, and never eat beef or pork (which is how I force my husband to live), then it is worth spending the extra dollars to get something juicy and full of meat and tastes lip-smacking good simply roasted in the oven. No matter what, organic can never approach the full-on evil that is Tyson’s.
That being said, here is the best way, hands-down, to roast a couple of bone-in chicken breasts. This will produce a brown, crispy skin that you will not be able to resist, and life is short, anyway.
First, move the oven rack to the middle or lower-middle position and preheat the oven to 450 degrees.
Choose an oven-safe skillet with high, straight sides. The high sides will help contain the fat as the chicken cooks and, I hope, prevent smoking and a messy oven.
Heat a mixture of butter and olive oil in the skillet on top of the stove over medium-high. For two breasts, I use 1 tbsp. of each. While that’s heating, rub the breasts with salt, pepper and, if you like, a seasoning mix of your choice (go to Penzey’s for lots of choices). You can also make your own spice rub fairly easily.
Brown the breasts in the pan on top of the oven, skin side down, without disturbing for a few minutes. Then turn them over with tongs so that the skin is on top and move the pan to the oven. Do not cover the pan; the skin will continue to crisp in the oven.
Let them cook for about 15 minutes in the oven, then flip them over again. Start checking for doneness at the 30-minute mark (or sooner, if the breasts are small). It is essential to have one of those nifty instant-read thermometers to determine when chicken is properly done. Stick the thermometer into the meatiest part of the chicken — avoiding the bone — and keep cooking until it registers 160 degrees. Depending on how meaty your breasts are, this may take up to 45 minutes total. Don’t worry, they are going to be juicy and succulent because of the little bit of butter they are cooking in.
Remember every oven is different. If you have problems with the oven smoking or the outsides getting too crisp too fast, try turning down the oven temperature to 425 degrees or moving the rack a little lower. And keep leaving me your feedback in the comments!
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I am trying your recipe now; had a bit of hesitation with the high oven temp., but will give it a go. I used Mrs. Dash seasoning without additional salt and pepper. My goal is to have good tasting chicken I can slice cold for lunch sandwiches.
Thanks so much for your info. Appreciate it!
Can you put potatoes in the same pan with the chicken while you do this?
Sure you can, just cut them up so they’ll cook in the same amount of time. Other veggies work well too. Last night I roasted chicken breasts with baby carrots and it was delish!
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In response to roasting the breasts with potatoes, I often add potatoes,
carrots and celery (all lightly tossed in olive oil with salt and pepper) with the breasts.
It’s so easy and a great meal even the kids like.
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Made this recipe twice already. Insanely good! So juicy despite the high cooking temp. The pan searing seals in the moisture, I think. YUMMY!
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I am just wondering, what kind of seasonings do you put on your chicken? I am kind of a newbie on cooking chicken & I have no idea what to use.
Michelle: Well, you can’t go wrong with salt and pepper. If you buy good chicken, they will be very flavorful with just these simple seasonings.
I like to experiment with different spice mixes. I order them from Penzey’s, which has a great selection.
You can also make your own spice paste to rub on the chicken before cooking. Here is the basic recipe and some suggested flavor combinations: http://simplycooking.wordpress.com/2007/07/12/spice-pastes-for-grilling-season/
Thank you! Will try this tonight!
are you saying to roast the chicken bone side up in the oven
This may sound like a dumb question but do you put the lid on your roasting pan when it is in the oven?
Debra: Skin-side-up for the first 15 minutes, then flip. I usually flip again toward the end of cooking time.
Michelle: No, leave the lid off to help crisp the skin.
Hope that helps! I may need to rewrite this recipe thanks to all these great questions i’m getting.
I tried this last night. It turned out fine, and it was very tasty, but it made a real mess in my oven, and the kitchen was full of smoke while it was cooking. I was afraid the fire alarm was going to go off! Maybe next time I’ll use your tip about searing the chicken first in a pan on the stove, and then I’ll cook it outside on the barbecue.
Cathy: I have never had that problem. I usually cook mine is a skillet with high straight sides that contain the splatters, on the middle rack. You may want to try moving your rack down a little farther or turn the heat down some if your oven runs too hot.
Thanks for this recipe. The flavor was incredible! I stuck with just salt and pepper for seasoning – this method enhanced the flavor of the chicken so much that it didn’t need any other seasoning. The pan drippings pushed the dish over the edge. This recipe is a definite keeper. Thank you again and Aloha.
your instructions read:
Then turn them over with tongs so that the skin is on top and move the pan to the oven. Do not cover the pan; the skin will continue to crisp in the oven.
Let them cook for about 15 minutes in the oven, then flip them over again.
does this mean you end up skin side down in the oven for the last phase of roasting? seems counter-intuitive for crispy skin to me.
Yes, that is what I mean. You also don’t want to blacken the skin. But please experiment and let us know if you get better results.
Thanks for the response!
I did a trial with the skin up 100% of the time, was nice and crisp the way I like it (albeit a little ‘blackened’).
Next time I will do per your instructions and let you know what works best for me
I brine my breast. Talk about YUMMY! Right now trying a new recipe on some breast to try for my Thanksgiving turkey for next week. Brining meat is the way to go!
Jennifer – I brine my chicken when I think about it, but most of the time I don’t plan far enough ahead. I agree, brining adds a lot of flavor and moisture, especially when cooking with high heat.
this is my all time go-to recipe. My husband and baby love it! it never fails me…thanks!!
Many of scientific cooking articles and cooking shows like “Good Eats” say to pan-sear after oven roasting. After trying it myself, I’m convinced that it’s true. Pan-shearing after oven cooking keeps more of the juices and flavor than before the oven. You should try browning the chicken on the stove top after baking it sometime and check the results. I also found that my meats bake in less time when I don’t sear before the oven.
Thanks for the suggestion–I will try it next time.
Thank you so much for this recipe. I’m kind of a disaster in the kitchen but this was super easy and tastes AMAZING! I used your pan sear technique and then added roughly chopped carrots and potatoes to the pan and put it in a 450 degree oven for about 40 minutes.
I’ll be making this recipe often! Thanks again!
Talia- I’m glad this method works so well for you. I love it!
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Thank you so much for this recipe. I have been cooking chicken breast for many years now, and have yet to find a method that is simple and tasty and most of all JUICY!! Not only do I love this recipe, but my family as well. It’s a winner. Thanks for sharing!
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tried the recipe above with such great result, although I didn’t flip the chicken thigh, but it was still good; the skin wasn’t blacken too badly. I marinated my chicken with fresh black pepper and garlic that has been crushed together in a mortar; I placed the garlic and pepper underneathe the skin of the chicken thigh; season it with more salt and pepper; you can add other spices as well, such as rosamary, lemon. came out delicious.
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I hadn’t thought of doing this with chicken breasts. I’ve done a version of Alton Brown’s hot & fast roast turkey a couple of times with fantastic results. It’s scary cooking it like that, but it’s the juiciest breast ever!
I can’t brine anymore, since my uncle’s on a reduced-salt diet, and my mom is on a severely reduced-salt diet, but I’m going to try this tonight. It doesn’t require brining, so it should be good.
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So far I haven’t had much success with the chicken breasts, but it sounds good and I’m going to try it !!!!!!!!
Thanks. J
I have tried this recipe and it turns out great and oh so yummy every time. Thanks so much!
This was amazing! Added my own little flavors for the rub, including rosemary! We eat chicken a lot and my husband just loved it! Thanks!
First time this came out fantastic, absolutely delicious chicken. The butter/olive oil really does stop it drying out and becoming stringy – it came out perfectly moist. The temperature recommended was slightly too high for my oven even on the lowest shelf, but I turned it down a notch and it came out great. What I did like was the fact that if, like me, you like the chicken quite well cooked a crispy, you can brown it for slightly longer before you put it in the oven to get it just how you like it.
Used an Umbrian rub that I got last year on plain old supermarket chicken, onion quarters and 5 cloves of garlic in a LeCreuset oval roaster. Delicious and done in less than 45 min. That is REAL fast food.
Love it!
Thank you for this very easy chicken recipe! I am not a great cook (although I aspire to be) and have always made “boneless, skinless chicken breasts.” I did not know what to do with chicken with bones and skin!!! This was not only easy to follow, but my husband actually saved the leftovers!!! He said it was amazing! (and it was)!
Looking forward to more recipes from this site!
~Kelly
Thank you for this awesome recipe. I tried it last night and was so happy with it. I was afraid to cook bone in chicken breast because it dries out on me. Your instructions help me to avoid that and it was actually the best I have ever tasted! Thank you!
I love culinary activities and have developed thirty-two some products for the non-cooks to facilitate cooking many international delicacies.
Tonight I tried your recipe and it worked out very well. The same technique can yield in many varieties of preparation starting from Indian to Chinese just varying the rub by adding some additional spices such as garam masala (mixture of cinnamon, cardamom, and clove), garlic, roasted cumin powder, soy sauce, ginger, etc.
I have to thank you so much! this was a perfect Valentine’s day dish to make for my girlfriend, and it definitely got me out of the dog house. And the meal came out great. Thank you again.
Wow, I’m happy that roast chicken was able to do that for you, Nigel.
This sounds so delicious! I have only ever made boneless, skinless chicken breast, but it is becoming too expensive and I wanted to try something different so bought bone-in, skin-on breast to try tonight. Am so excited to try this that I wish I could cook it right now (at 11am…haha). I am not much of a cook so we will see how goes.
Thank you. Followed your directions and the breasts turned out beatifully.
Wife loved them. Will be a repeat .Thanks
I, too, used to only have boneless, skinless chicken breasts in my kitchen repertoire and tried bone-in chicken roasting when I saw Melissa D’Arabian do a honey-orange glazed version that read almost exactly like this recipe above. It’s delicious and juicy with this method using just salt and pepper + other spices, for sure, so thanks! (And the honey-orange deal adds a nice flavor and sticky texture, too, so try that one some night, too. I’m sure the recipe must still be on foodnetwork.com. )
Has anyone tried this in a convection microwave oven? I’m not suggesting using microwave, but searing stovetop, followed by time in the convection. I’m just wondering if less time is needed or a lower temperature, given the convection air circulation. If anyone’s tried this, do tell!
Thanks, Shannon!
Thanks for the directions… Tried it last night and was amazed how the breasts stayed so succulent !! I made some stir fry veg and new potatoes… DELISH !!
what a hypocritical recipe —- never eat red meat or pork, but its ok to eat the chicken skin because life is short anyways…….. yea you’re informed………..
Well, Bill, I’m not sure how the recipe is hypocritical. Certainly, you’re entitled to your opinion about my food choices, but they are my choices, not yours. And since your comment is rude, I don’t see why your opinion should matter to me or anyone else who stops by. Cheers!
Used my 4 qt Le Creuset oven roaster to fry on the gas stove(and keep the mess to a minimum), then into the oven at 425, turned out wonderful, thanks! Used TJoe’s 21-spice blend and some salt and pepper.
I came across your recipe from a Google search and tried it tonight!
I experimented by browning all 4 breasts in the cast iron skillet first, but then when I moved it to the oven, I left only 2 in the skillet and put the other 2 in a ceramic casserole.
The higher sides of the ceramic dish kept that half of my oven much cleaner, but the skin got a little soggy. The iron skillet chicken, however, was perfect. The skin was so crisp, then just melted in my mouth. The meat was marvelous and juicy both ways.
I was looking for an easy way to cook a batch of chicken breasts for the week, and this was great. And as a bonus, my kitchen smells AMAZING now. Thanks so much!
Oh, and by the way–I followed your instructions as listed: cooking skin side up, then down, then finishing with skin up for the last couple of minutes. It was perfect.
Emily: I am so glad this worked so well for you. I usually use the same skillet on stovetop and in the oven too. But I haven’t used a cast iron skillet for this method yet. I will have to try that.
Hi Shannon! Could I make this with boneless, skinless too? That’s all I’ve got in the fridge tonight.
Taresa- With boneless, skinless breasts, I usually pan-roast them. It’s a similar method but the never go in the oven. There’s a recipe for that on the site as well.
A comment to “bill”, who wrote “what a hypocritical recipe…. yea you’re informed”….
It’s sad that you have yet to realize that (1), although YOU may be convinced that your world view is superior to others, you don’t realize that not only is it incorrect, but also that NOONE will see it important enough to ever give a consideration to what you say, and (2) you could express dissent without resorting to vitriol. Too bad for you, because you are the kind of person who won’t be missed when you are gone.
But let’s get back to the real reason for my reply… I love the recipe! I often get overwhelmed by recipes that I can’t follow… but this one is a keeper! Thanks!
Wow! I really enjoyed preparing Roast Chicken a la Shannon! It turned out just as advertised! Yummy!
I went to Duke and UNC for graduate and law degrees, respectively. I recently moved to Pennsylvania. I cannot tell you how much I already miss the research triangle area. But I guess we have one advantage here over NC: the Amish. I now get all my vegetables, eggs, and chicken from an Amish couple at the local Farmer’s Market. I know the chickens are free-range because I visited the farm. The feed is organic–they showed it to me when I asked.
Thanks again for a wonderful, simple recipe, and for bringing me my first few tears of nostalgia.
I’m glad you enjoyed the recipe. Thanks for the great comment! You’re right, we have no Amish here that I know of, but we do have some great local farmers. Come back and visit sometime.
I had always been intimidated by anything other than the ol’ boneless skinless breasts. Once I tried your recipe I was hooked! My husband and 3 little kids love it, too! Thank you!
Elana- I’m so glad you liked it and branched out of your comfort zone. The leftovers are great for sandwiches, salads, soups or just eating cold.
try cutting potatos and carrots, coat with olive oil, s/p, garlic, and maybe rosemary or thyme, and put around chicken when you put the breasts in the oven. a complete meal and an absolute favorite. amazing how good peasant food is!
OMG! I just tried this last night. I found your recipe just by googling how to roast chicken breast. The skin didn’t “crisp” up as much as I thought it would, but this was the juiciest chicken I’ve ever had. So delish. Maybe I had the pan too low in the oven, I mean it was way down there. Maybe next time I’ll put it one notch higher and see what happens. Thanks for the recipe, it is a keeper!
Wonderful! The perfect recipe. But can I take it out 5 minutes before I think it’s done (at 150 or 155 degrees) and let it “rest,” thus letting the temp rise?
Also, I used Alice Waters’ trick of salting and peppering the chicken breasts “up to two days” prior to roasting. Oh, that’s a good tip, works like a dream for sealing in juices. I seasoned these two precisely two days ago. With this recipe, a dream.
Sure, if you’re using a thermometer to check that the internal temperature is safe, I don’t see why you can’t do that. My thermometer doesn’t work to great so I mostly go on visuals to determine when it’s done.
Such a great idea! I also use your method for a fairly quick version of chicken noodle soup when I don’t have time to make homemade stock. I use my large enameled cast iron pot to sear then bake the chicken. I add in some diced onions after the first chicken flip. Once done, remove chicken from pot to cool and shred, put the pot with onions back on the stove over medium, add a little white wine and scrape up all the yummy browned bits. Then add chicken broth/stock and proceed with soup recipe. It adds so much flavor to store-bought stock!
Kim, that sounds really good.
You assert “organic” chicken is better because you read a book that says so lol, but you don’t elaborate as to why it would taste better. Anyway it’s good to know there is another organic lover, as I write this in my organic locally grown cotton t-shirt with my organic socks next to my rack of organic paper towels.
But seroiusly good recipe, it worked out great for me.
Actually, John, I assert that it tastes better because I eat it and to me it, um, tastes better. What’s so hard to understand about that?
I have the chicken ta-ta’s in the oven now; the aroma is intoxicating. I made my own rub with basil, marjoram, oregano, garlic powder, crushed rosemary, and of course salt and pepper. For the novice cook, smell the spices and imagine them mixed with the taste of the dish. For me, if it doesn’t smell right it doesn’t go in or on.
This was an excellent recipe…I used my Le Cruset and some of my own spice rub. I just made it for my girlfriend’s birthday dinner with some heirloom fingerling potatoes. Nice crispy skin….I have to admit I rubbed a little love (butter with spices) on the inside of the Chicken breast. Thanks for sharing this recipe. Oh, and yeah the quality of the chicken breast certainly makes a difference.
First of all, congrats on reaching the top of the google search! I looked around a bit on epicurious and food network, but yours was truly amazing.
I have only one question: You say that the skin will crisp up in the oven, yet you say to flip the breasts over, skinside down after fifteen minutes. In my experience, this makes the skin soft again, and I looooove the skin when it’s crispy, however, I don’t want to sacrifice the juiciness of the chicken. Is there a way to have both? Also, you don’t say what level of fire when you are pan searing the chicken. High? Low? Medium? How many minutes per side? How big a pan? Just curious.
My favorite method with this is a rub of salt, pepper, garlic powder, a dash of cayenne, and smoked paprika (makes all the difference!) I have cooked it on it’s own, but today tried it over delicata squash (perfect for this time of year, but summer squash works too) and carrots with a bit of thyme. Wow. It’s great with long grain and wild rice with red grapes. Weird sounding I know, but it works.
Any advice on the skin would be great, but I’m happy in any case.
Oh PS, I think organic chicken is definitely important – free range even better. “Fed an all vegetarian diet” is not necessarily a good thing. I find my chickens are better when they are able to roam around eating bugs and whatever they please.
In my experience, the phrase, “tastes like chicken” came about because chicken started tasting like NOTHING when they started feeding it only corn and pumping it full of hormones, not letting them walk.
Real chicken tastes buttery even without butter!
Hi, Rachel, thanks for the good comments and good questions. I cook a lot by appearance and my other senses, so I don’t get rigid about things like temperature and times. I usually start out a little over medium and lower it a bit after the chicken starts to brown, but my stove cooks hot. I usually use a 12-inch braising pan, so a fairly large pan, but again, that depends on how much chicken you are cooking.
As for the skin, I think you want to leave them skin side down for less time than they were cooked skin side up. Maybe flip one more time and finish cooking skin side up. I haven’t really thought about this, because I haven’t noticed a problem with the skin getting soft, so next time I make this, I’ll pay more attention and post additional notes.
Thanks for an amazing guide, my roasted chicken came out great and tasted delicious!
AMAZING!! Chicken was perfect as were the carrots and cauliflower I put in the pan as well! Thank you!!
This looks fantastic! A couple questions – One, do you rinse your chicken before cooking? I never know if this is necessary, but always end up doing it anyways. Two, I’ve been looking for skin-on, bone-in chicken breasts in my grocery stores and have only been able to find skin-on, on the rib breasts. Haven’t looked at Whole Foods yet though. Is this combo commonly sold?
I usually forget to rinse my chicken. I don’t know if it makes any difference. I have been buying my chicken from my local food coop. It is locally sourced chicken sold in all sorts of cuts, so that doesn’t really help you any, but you could try at Whole Foods. Also, you could buy a whole chicken and use the other parts for another meal or for making stock.
Making your chicken breast tonight, they smell wonderful and were done in 30 minutes. Haven’t tasted them yet but I know they are going to be great. Did set off the smoke alarm at 450 to turned down to 425. Thanks for the great recipe.
It is important in any recipe to know your oven and adjust the temperature as you need to. This was a lesson that took me a long time to learn–it’s okay to change the temperature.
I followed these directions, except I used skinless chicken which I marinated overnight. I can cook about 3 things. It tasted fantastic. Now I can cook 4 things.
I don’t know if anyone else noticed this, but you said to cook until the therm says 160. I just checked mine at 164 degrees, and the juices were not *quite* clear. Also my thermometer says to cook poultry to 180 degrees. Might you put up an amendment to that?
gonna try this tonight and will post the results tomorrow!
I just made your recipe, I have LP so it seems hotter so I set temp for 400. I had 2 beautiful large bone in breasts and roasted them for around 50 min. I used my Le Creuset Dutch oven It was perfect. My 15 year old son said “the chicken is so juicy, I love it!”. I can usually get these at a great price and my family ate one, and there is one left over! Thanks
I savor, cause I found exactly what I was having a look for. You’ve ended my 4 day long hunt! God Bless you man. Have a nice day. Bye
I roasted some chicken fillets today using your method and it was lovely. Thank you!
I googled recipes for this, and came to you. Chicken was great, crispy skin, moist and succulent inside. My bf had a very bad day at work and coming home to this made it so much better..thanks:0)
Great recipe….easy and very tasty. Thanks!!
This is, hands down, the BEST roasted chicken I have ever had. Thank you!!!
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I have made this several times and IT ROCKS!
Thanks for sharing!!
Made this chicken using Amish dill butter and Penzey 32nd rub. Added baby carrots and it was delicious!
Your recipe is in the oven now. I’m a student learning how to cook the basics and this was really helpful! Thanks for posting recipes that are simple and easy to change depending on what I have in my kitchen, we need more blogs like this!
I have never written a comment for a recipe yet but I have to for this chicken—AWESOME!! And my family loved it and it was really easy. Thank you so much. Need to add one other thought…I”m maybe a bit older than you?? Not sure but I try to be more healthy food minded as I get older but also keep it in perspective…my parents, both in their 80′s and have always been healthy, grew up on farms(during the depression) ….ate a lot of chicken(and other meat) that was not fda approved or inspected or ran free of stress on an open farm.And,while it’s important to have those safe guards, sometimes we tend to get a bit carried away with all this free range talk. Each person should have the freedom to choose how and what he/she eats but we don’t have to mandate that for others. Thanks for that recipe!!!
Michelle: I’m glad you liked the recipe. I too don’t think we should mandate what others eat, but I do think we should strive as much as we can to buy meat from animals which were raised sustainably and humanely. This supports farmers who practice our values and also the meat does taste better. If we can’t achieve that 100%, that’s okay. I think it is the mindfulness that is important. Change happens gradually, but it is happening, and I am glad that we have more choices today.
Hi. Thank you for the recipe. I just made this tonight and the chicken was delicious and moist. Thumbs up from my hubby too. Thank you again!
Will a roasting pan do the same job as the skillet?
Sure, I use a roasting pan sometimes.
Hi! I plan to cook these for a dinner party for 6 people. Are you roasting whole or half breasts?
I will sear them in a pan on top of the stove, then roast them in the oven with veggies.
Thank you, Patti
I have only done half breasts with this method, Patti.
Excellent! Used my mega cast iron pan (bonus!–it gets an excellent experience in seasoning since I rarely fry on the stovetop). Yes, the oven got splattered a bit, but it needed to be cleaned anyway. I’ll try the Dutch oven next time to see if it makes a difference in keeping the oil effectively caged.
I didn’t sear first but did melt the butter and olive oil together since putting a cold cast iron pan in a hot oven is not a great idea. My method did produce some beautifully browned crispy skin (which I sadly discarded). The Dutch oven method would probably require searing first to get the same brown crispy result. I started off (nervously, I admit) at 450, but had to drop it down to 425 about a half hour in because of a bit of smoking. The drop in temp took care of the smoke problem. In the end we had tender, well-cooked pterodactyl-sized breasts and they were finished within an amazing 40 minutes. Thank you so much. This is now my baked chicken breast go-to method.
I followed this recipe to a T and whipped up my own little rub. My chicken turned out perfectly. More than perfect, it was heaven. The skin was crispy, inside was cooked through and juicy, and I was moaning and groaning on every bite… (yeah i got into the food a little too much). Thanks for this. I feel this is the only way to cook chicken. If anyone is wondering, my rub was olive oil, salt and pepper, fresh thyme. rosemary. and tarragon, and cinnamon. I think the cinnamon adds a nice flavor.
Oh and it did smoke on 450 but I just turned on my fan oven and opened the windows. Who cares about smoke.. as long as your not choking in it
I made this chicken today. I cooked it at 435 degrees for the 1st 30 minutes. I turned it up to 450 degrees & baked it for another 30 minutes until it reached 160 degrees. This was delicious and took little effort. I only seasoned it with salt, pepper, and celery salt & butter. Thanks!
YUM! Thanks; I had never roasted chicken before and this was a definite no-fail winner!!
Hi Shannon! Can’t wait to try this recipe, but need a little bit more hand-holding first. How deep is the 12″ braising pan you use (you mentioned this in an earlier post)? It sounds like others have tried this using a Dutch oven. Do you think the extra depth will affect the crispness of the skin? Agree with you about the taste of organic chicken, by the way.
I use a pan that is fairly deep, although not as deep as a dutch oven. However, I don’t think the depth will affect the skin’s crunchiness.
“Brown the breasts in the pan on top of the oven, skin side down,” Didn’t you mean —”on top of the range?”
Yes, mikedio, same thing, isn’t it?