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Preheat the oven to 425 degrees F. Line half-sheet pan (13Xwith parchment paper.
Place the chicken breasts on the prepared baking sheet and lightly pat dry with few sheets of paper towels.
Rub EACH breast with 2 teaspoons of olive oil, 1/2 teaspoon of salt, and black pepper to taste. Make sure to season all over and use your hands for rubbing the oil or a brush.
Bake chicken skin side up for 35-45 minutes or until internal temperature reaches 165 degrees F.
Remove the sheet pan from the oven and let the chicken rest for at least 10 minutes before serving. Or cool the chicken until it is easy to handle with hands and pull the meat off the bones. Shred, dice, or slice it. This recipe makes 5 cups of shredded chicken meat.