I have been bored with the chicken breast for a long time, but I have finally found a way to cook them so they have flavor and are not dry. Do yourself a favor and cook your chicken bone-in, skin-on. You will keep in moisture and gain flavor. You can take the skin off after you cook it.
Oven Roasted Chicken
4 small bone-in, skin-on chicken breasts (0r leg quarters, if you prefer dark meat)
1 pound parsnips or carrots (peeled, cut into 3-inch lengths and, if thicker than 1 inch in diameter, cut in half lengthwise)
1 medium onion cut into wedges
Gary’s “Shake” (see “No Salt Added — Are you kidding me???”)
Preheat oven to 400 degrees (no I haven’t lost my mind). Line baking sheet with aluminum foil for easy cleanup. Toss parsnips (or carrots) and onions with a couple of tablespoons of olive oil and put in the bottom of the pan. Arrange chicken on top of the vegetables. With a pastry brush, brush the tops of the chicken with a bit of olive oil (I usually use what runs off the vegetables). Season liberally with Gary’s “Shake”, rubbing some underneath the skin if you like. Bake 45 minutes to an hour or until an instant read thermometer reads 165 and vegetables are tender. Remove from oven, tent with foil and allow to rest 10 15 minutes before serving.