|Roasted Bone-in Chicken Breast|
Roasting an entire chicken for one can be a bit too much . This even more true now that I have had the gastric sleeve surgery. This is one of the reasons I always keep a bone-in skin on chicken breast in the freezer.
Roasted chicken has a comfort food feel, which is not duplicated with boneless skinless chicken. I am partial to the breast; however thighs and leg quarters work just as well. This breast will provide three or four meals paired with veggies.
I used a cast iron skillet in the oven at 375 degrees. It is seasoned with a tablespoon of butter, dried thyme, onion powder, garlic powder, kosher salt and fresh cracked pepper