Try this classic and delicious Baked Chicken recipe.
- Carbohydrate 0.00851250001084656 g
- Cholesterol 86.1831250388668 mg
- Fat 19.5549812646627 g
- Fiber 0 g
- Protein 18.2600937501537 g
- Saturated Fat 9.6020350092861 g
- Serving Size 1 1 (102g)
- Sodium 516.530000104127 mg
- Sugar 0.00851250001084656 g
- Trans Fat 1.51026625102644 g
- Calories 251 calories
Step-by-step
- Preheat oven to 400 degrees F.
- Spray a shallow baking dish with non-stick cooking spray.
- Rinse chicken breast under cool running water.
- Pat chicken dry with paper towels.
- Place chicken in dish.
- Brush the melted butter over the chicken, using all the butter.
- Sprinkle with seasoned salt.
- Bake for 50-60 minutes or until cooked through.
- ~NOTE~Chicken takes only 50 minutes in my oven.
- Don't over cook, as they might turn out tough.
Monitoring internal temperature closely prevents dry meat when roasting bone-in poultry at 400 degrees Fahrenheit. Removing breasts promptly at 165 degrees Fahrenheit preserves juiciness within the muscle fibers. Retaining the skin protects the underlying breast meat from direct, high-heat desiccation while rendering fat to crisp the surface. Brushing melted dairy fat across the skin before seasoning acts as an adhesive for spice blends, ensuring the seasoned salt adheres evenly rather than pooling in the pan. Rinsing raw poultry under tap water is unnecessary and spreads campylobacter bacteria across kitchen surfaces; drying the skin with paper towels entirely fulfills surface prep requirements. Utilizing a shallow baking dish allows hot air to circulate freely around each portion, promoting uniform heat transfer. Adapting this preparation for dairy restrictions requires substituting clarified butter or a neutral high-smoke-point oil at a one-to-one ratio without altering the final baking duration. Leftover roasted portions remain safe for consumption for up to four days when stored in an airtight container at or below 40 degrees Fahrenheit.
